1. Put cream cheese and milk in a container
2. Whisk the insulated water slowly with a whisk
3. Whip until the cream cheese and milk are evenly mixed without particles
4. Pour in whipped cream and caster sugar and mix well
5. Knock the whole egg into a bowl and break it up with chopsticks
6. Add the cream cheese liquid in step 4 to the egg liquid several times and stir gently
7. After mixing evenly, sieving to get a fine pudding liquid
8. Pour the sifted pudding into the bottle
9. Put the baby bottle in the container and pour cold water
10. Put it in a 150℃ preheated oven, middle layer, and bake in a water bath for 30-40 minutes
11. Take out and let cool and refrigerate for overnight consumption
