1. Put the milk, cream cheese, and rock sugar into the milk pan until the rock sugar and cream cheese melt. Take out and let cool for later use.
2. Prepare the container. I use a baking bowl for baking soufflé. If you need to demould, you can apply a little vegetable oil to the inside of the container.
3. Beat the eggs.
4. Add eggs to 1.
5. After passing through a sieve, it was found that some of the cream cheese did not seem to dissolve, which can be filtered out by sieve.
6. Pour into the baking bowl.
7. Wrap it with tin foil, and make sure that the edges are tightly wrapped so that no air leaks.
8. After the water boils, put it in a pot and steam for about 10 minutes. After turning off the heat, it will be stuffy for 5 minutes.
Tips:Wrapping tin foil can prevent water vapor from dripping onto the surface of the pudding to form honeycombs.
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