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Cream cheese pudding ｜ Reichannel cooking's recipe transcription

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Reichannel cooking

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Ingredients

Sugar (for caramel sauce) : 40g
Water (for caramel sauce) : 4 tsp
Pancake mix : 20g
sugar : 100g
egg yolk : Three
milk : 200ml
Fresh cream : 260ml
Cream cheese : 200g
gelatin : 10g

Time required

15minutes

Procedure

1) Make caramel sauce 00:00
Put sugar and 2 teaspoons of water in a heat-resistant bowl, heat in a 600w range for 2 minutes 30 seconds to 40 seconds, cover with aluminum foil, add 2 teaspoons of water, mix well, pour into a pound cake and cool in the refrigerator for about 20 minutes.
2) Make custard cream 01:30
Put egg yolk and milk in a container and mix well, put hot cake mix and sugar in a bowl, mix lightly, mix egg liquid little by little, heat in a microwave for 2 minutes at 600w, and warm for an additional 20 seconds while watching the situation. ..
3) Heat the cream and gelatin 04:15
Put fresh cream and gelatin in another container, mix and heat in a microwave oven at 600w for 1 minute to dissolve the gelatin.
4) Add fresh cream to custard cream 05:17
Mix 3 fresh cream little by little with 2 custard cream.
5) Mix cream cheese and pour into a mold 06:01
After mixing everything, add the softened cream cheese, mix well, and slowly pour into the mold.
6) Refrigerate 07:14
Wrap it and chill it in the refrigerator for 8 hours.

Point

・ The process is not so easy, but you can make a very delicious rich Italian pudding.
・ Keep cream cheese soft at room temperature.
・ Be careful not to get burned because the caramel will scatter in step 1.
・ The custard cream in step 2 should be hardened to some extent.
・ Cool overnight in the refrigerator if possible.