We have a very famous Taiwanese cake shop called Buoyancy Forest, which has a very popular pudding called Catalona. But just because the price is a little expensive, a small bottle costs 12 yuan, and every time I pass by, I have to go in and buy a small bottle to satisfy my cravings. LG asked me to buy a few more bottles, but I felt greedy would make me tired, so I only bought one small bottle and continued to buy it next time, so that the beauty of this fascination would continue like this...
I am writing this article entirely to thank Little Plan's sister for her vanilla egg yolk cheese pudding recipe. I experimented with it and felt that it tasted exactly the same as Catalano. (It's entirely possible that my taste is numb and I don't pursue high goals.) I am lazy and use imported vanilla essence products. If I use vanilla pods to make them, it will definitely taste more natural. So I made two servings and filled 9 small bottles to give to friends around me. Whether I had eaten Catalona or had not eaten it, I thought it tasted quite delicious, so I would strongly recommend it to everyone.
Shanzhai Catalona
By JeromyHand
Recipe Recommendations
- light cream 200g
- milk 320g
- sugar 80g
- vanilla extract few drops of
- gelatin tablets 2 tablets
- sweetening
- skills
- several hours
- ordinary
Steps for Shanzhai Catalona
1
Soak the gelatine tablets in advance to soften.
2
Separate the egg yolk and egg white.
3
Soften the cream cheese at room temperature and stir until smooth with insulated water.
4
Add white sugar to the milk and bring to a boil, add vanilla essence, stir well and let cool slightly.
5
Add egg yolks in portions until melted.
6
Add the soft gelatine tablets and stir well, sieve and place into a bottle, place in the refrigerator and chill for 2 hours.Shanzhai Catalona Make Tips
Vanilla Essence Simple Edition:(Please refer to the mini plan for Vanilla pod version. Vanilla Egg Oily Cheese Pudding) Reference Size: 9 vials