Cup Pudding
A cheese-enriched cup pudding served with homemade caramel sauce and baked in a bain-marie.
Ingredients
granulated sugar (for caramel)
to taste
water (for caramel)
to taste
cream cheese (softened at room temperature)
to taste
fine granulated sugar
to taste
fresh milk
to taste
heavy cream
to taste
eggs (beaten into egg wash)
to taste
Instructions
1
Make the caramel
Combine the granulated sugar with water, stir, and heat until golden brown. Add water again and cook until deep brown, and test by dropping a bit into a bowl of water—if it holds its shape without dispersing, the caramel syrup is ready. Pour the caramel syrup into pudding cups, transfer to the refrigerator to cool and let the caramel set, then set aside.
2
Make the cream cheese mixture
Let the cream cheese soften at room temperature, loosen it with a rubber spatula, then add the fine granulated sugar and stir until well combined. Next, add the fresh milk in batches and use an electric hand mixer to beat until the cream cheese and milk are fully blended. Then add the heavy cream in batches and stir until smooth—this is the cream cheese mixture.
3
Combine the egg wash
Beat the eggs into a smooth egg wash, then use a fine sieve to strain the egg wash into the cream cheese mixture from Step 2.
4
Mix until smooth
Stir well to form a smooth cheesecake pudding batter.
5
Pour into cups
Take out the pudding cups with the set caramel from Step 1, and carefully pour the cheesecake pudding batter from Step 4 into each cup in order.
6
Bake in a water bath
Arrange the pudding cups on a deep baking tray, transfer into the oven, and pour water into the deep baking tray before baking to use a bain-marie (water bath) method. Bake until the custard is just set.
