Lately, I always triple-tested the recipe before shooting the video.
Not that I want to have a triple-tested recipes badge on my blog, but when I think that I want to make a beautiful video with a good recipe, trying it before shooting is important.
Anyway, you can see that I post less often, but I hope that you're happy with the video ^^.
This time, Cream cheese Crème caramel is one of the recipes that I tested many times before sharing it with you. But, I didn't have any problem at all (my family loves to eat Crème caramel, hehe).
After making this recipe, I realized that not only the difference between each oven will make the baking time vary but the brand of cream cheese will play a big role too. Because each brand has more or less stabilizer, with more stabilizer you may need less baking time.
So, for the best result, I choose to bake this Crème caramel in a cup because you can serve it in the cup no matter how the Crème caramel turns out, haha (and adjust the baking time, the next time that you make it).
I love this recipe so much, and I hope that you will be happy with it too. The slight tanginess of the cream cheese really makes this Crème caramel taste so good!
Cream cheese Crème caramel
Makes 5 (150 ml cup)
Caramel
1 tbsp ......................... Water
70 g ........................... Granulated sugar
1 tbsp ......................... Water
70 g ........................... Granulated sugar
2 tbsp ......................... Hot water
Custard
Custard
100 g ........................ Cream cheese
1/8 tsp ...................... Salt
20 g ........................... Granulated sugar
60 g ........................... Sweetened condensed milk
4 ............................... Eggs
4 ............................... Eggs
1 ................................ Egg yolk
150 g ......................... Milk
100 g.......................... Whipping cream
1/2 tsp ........................ Vanilla extract
Preheat an oven to 160℃
Have ready 5 of a 150 ml. baking cup.
Have ready 5 of a 150 ml. baking cup.
Put the water and sugar into a saucepan. Place over medium heat.
Until it almost reaches the color that you want then pour the hot water into the pan.
Remove from the heat and divide it into the baking cups.
Beat the cream cheese and salt until smooth.
Add the sugar and Sweetened condensed milk and beat to combine.
Add egg, one at a time, and beat until combined.
Add the egg yolk and beat to combine.
Mix the milk, whipping cream, and vanilla extract together.
And heat in a microwave (600W) for 2 minutes
Pour the milk mixture gradually into the cream cheese bowl.
Mix to combine.
Pass a mixture through a sieve into a jug.
Divide it between the prepared cups.
Place a tea towel in a large pan, and place the prepared cups over it.
Pour hot water into the large pan.
Bake in the 160℃ Preheated oven for 25-30 minutes.
Or until the custard is just set but still slightly wobbly at the center.
Cover and refrigerate for 12 hours before serving.
To remove the custard from the cup. Run a knife around the edge of the cup and invert to plates.
Cream cheese Crème caramel
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