Vanilla Cheese Pudding(xiang cao nai lao bu ding )

Vanilla Cheese Pudding

Introduction:

Production steps:

Step 1: cut the vanilla pods with a knife and pick out the black spots inside

Step 2: put the selected sunspots into the milk and cream, boil them over low heat until boiling, and then turn off the heat

Step 3: cover the boiled milk and simmer for about five minutes

Step 4: soften the cheese at room temperature and add sugar in several times

Step 5: add lemon juice and stir well

Step 6: cool the milk to about 40 ° and add it into the cheese in several times

Step 7: break up the eggs, add them into the cheese liquid, and mix them into pudding liquid

Step 8: sift the pudding liquid and pour it into the mold. If there are bubbles on the surface, gently absorb them with paper towel

Step 9: heat the water in the baking pan about half of the mold, 160 ° in the middle and lower layers, about 40 minutes, insert a toothpick in, and stop

Materials required:

80g: cream cheese

Milk: 280g

Light cream: 200g

Eggs: 2

Lemon juice: 5g

Vanilla pods: 1 root

Sugar: 60g

Note: about the key point: when stewing vanilla pods, you don't need a big fire. The big fire will lead to a smaller amount of liquid. After boiling and stewing, you can bake them, cover them and refrigerate them for more than six hours (be sure to refrigerate them), then the taste will be strong drops!

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xiang Cao Nai Lao Bu Ding