Ingredients :
whole egg- 1 pc
egg yolks- 2 pcs
fresh milk- 150 ml
cream cheese- 50 ml
sugar- 45 g
extra sugar- 50 g (for making caramel)
purified water- 30 ml
Procedure:
1. Mix water and sugar in a saucepan. Caramelize until color turns light brown.
2. Quickly pour the hot caramel onto 4 pudding cups.
3. Warm your milk and cream cheese in the same saucepan you used for making your caramel. The caramel residue should gradually blend with milk and cream cheese.
4. Add 45 grams of sugar to your milk mixture. Blend them well.
5. Beat the eggs on a mixing bowl. Gradually add in your warm caramel-blended milk and cream cheese mixture. Gently mix until smooth. (Please avoid any bubbles forming.)
6. Pour the mixture onto your 4 pudding cups. At this point, use a tea strainer to create a silky-smooth texture towards the end.
7. Cover each cup with foil and slowly steam for 15 to 20 minutes.
8. Serve with fresh strawberries or any fruit you like.
NOTES:
1. This is a revised version of my previous pudding recipe. I realized that half cream cheese and half milk gives it a cake-like texture. So I experimented on 1/4 cream cheese and 3/4 milk ratio. Voila! Better than February-2025 Asian Santa.
2. The pudding mixture also passed through a tea strainer for a smoother texture. It works wonders!
3. Lastly, this one has lesser sugar than the previous one. Still delicious. *wink*
Enjoy!
Asian Santa
March 31, 2025
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