Cream Cheese Pudding
1.
Put the cream cheese and milk into the container; use a whisk to slowly beat the insulated water; beat until the cream cheese and milk are evenly mixed without particles
2.
Pour the whipped cream and stir evenly; knock the whole egg into a bowl and beat it with chopsticks; add the cream cheese liquid in step 4 to the egg liquid several times and stir gently
3.
After mixing well, sieving to get a fine pudding liquid; pour the sifted pudding liquid into a feeding bottle; put the feeding bottle into a container and pour cold water; put it in a 150℃ preheated oven, middle layer, and bake in a water bath for 30 -40 minutes; take it out and let cool and refrigerate for overnight consumption
Tips:
1. If you like the rich taste of TX, you can use whipped cream to replace the entire amount of milk, which is more mellow;
2. The mixed pudding liquid must be sieved, so the pudding will be more delicate;
3. If there are bubbles when the pudding liquid is put into the pudding mold, use a spoon to gently skim it, because the bubbles will affect the taste of the pudding;
4. The roasting time is for reference, and it is relatively accurate to judge by the degree of roasting. Bake until the surface is solidified, and it feels elastic when touched;
5. If the time is tight, you can also use the steaming method. Put the pudding mold into the pot, add water to open the lid and steam, pay attention to observation, so as not to steam it old;
6. Keep the pudding cold and keep it cool for better taste.
