Caramel pumpkin cheese pudding
Ingredients: light cream,milk,lemon juice,egg yolk,white granulated sugar,vanilla extract,cream cheese,pumpkin puree,whole egg,boiling water
Recipe Recommendations
- cream cheese 250 grams
- egg yolk 16 grams
- whole egg 1 quantity
- milk 50 grams
- light cream 100 grams
- pumpkin puree 100 grams
- boiling water appropriate amount
- lemon juice 1 scoop
- vanilla extract few drops
- white granulated sugar 210 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Caramel pumpkin cheese pudding
1
First, wrap the six-inch round mold with two layers of tinfoil, and then start the operation. Let's boil the caramel first:
2
Boil the caramel, pour in 22 grams of boiling water, stir quickly, and pour into a mold to cool for later use.
3
Mash the pumpkin puree with a fork.
4
Beat the cream cheese smoothly with warm water.
5
Add sugar and continue to stir well.
6
Add the pumpkin puree and stir well.
7
Beat one egg and one egg yolk into egg liquid, pour in and mix well.
8
Then add the light cream, milk, vanilla extract and lemon juice in turn, stirring each ingredient well before continuing to add the other.
9
Sift the stirred cheese paste.
10
Pour it into a sieve and don't wait for it to filter by itself. Gently press the cake paste with a shovel to promote filtration.
11
Pour the filtered cheese paste into a caramel-filled mold. Place it in a baking sheet filled with 1cm of cold water.
12
Put it into the oven and bake at 200 degrees for 30 minutes. Turn the surface to golden yellow and continue to bake for 40 minutes. Remove the oven and cool. After cooling, place it in the refrigerator and refrigerate overnight.