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Cream cheese pudding | Coris Cooking Channel's recipe transcription

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Ingredients

Cream cheese : 140g
Granulated sugar : 20g
milk : 180g
Egg (medium size) : 2 pieces
Egg yolk (medium size) : 1 piece
Granulated sugar : 40g
(A) Granulated sugar : 34g
(A) Water : 17g

Time required

25minutes

Procedure

1) Make caramel sauce 00:23
Put (A) in a hand pan, heat it, and pour it into a pound cake mold.
2) Add granulated sugar to cream cheese and mix. 01:11
Put cream cheese in a hand pan, mix with a rubber spatula, add granulated sugar and mix until smooth.
3) Add milk and mix 02:02
Add a small amount of 180g of milk, mix with a rubber spatula, and mix with a whipper until glossy and smooth. Add the remaining milk in 2 portions and mix.
4) Mix egg, egg yolk and granulated sugar 02:54
Put eggs and yolks in a bowl and mix.
Add granulated sugar and mix further.
5) To heat 03:30
Heat 3 over medium heat while mixing with a rubber spatula, and turn off the heat when it reaches about 70 ° C.
6) Add 5 to 4 and mix 03:46
Add 5 to 4 in 3 portions and mix well with a whipper each time.
7) Pour into a mold 04:40
Strain with a colander or strainer.
Pour into the pound cake mold of 1.
8) Steam in the oven 04:49
Cover the pound cake mold with aluminum foil and pour hot water at about 70 ° C onto the top plate.
Steam in an oven preheated to 140 ° C for about 70-90 minutes.

Point

・ The caramel hardens as soon as it cools, so pour in the fresh heat and spread it immediately. The mold also gets very hot, so be careful not to get burned.
・ Be careful when adding granulated sugar to cream cheese and mixing it, as it can easily become lumpy if not mixed well. It is easier to smooth the cream cheese if you bring it to room temperature a little in advance.
・ When mixing cream cheese and milk, be careful not to add too much milk, as cream cheese tends to become lumpy.
・ If the roast is weak, the shape will collapse when it is taken out of the mold, so be careful.
・ The point of this pudding is to cook it to the middle at low temperature. If you take it out early, the center will be burnt and there is a risk that it will collapse when you take it out of the mold. If the temperature of the dough is too lukewarm when heating the hand pan, the temperature of the pudding dough will also drop, making it difficult for the dough to reach the center when baking.