他吃起來像是蛋香濃郁且有點彈性的起司蛋糕，或是綿密厚實且奶香十足的焦糖烤布蕾，簡單來說就是介於起司蛋糕與焦糖布丁之間！我喜歡他的風味，也很欣賞田村浩二主廚用磅蛋糕模具來製作布丁的創意！像吃蛋糕那樣切片品嚐可以讓布丁顯得格外珍貴，我自己心情上也會變得比較精緻，忍不住小心翼翼地慢慢吃。
：食譜：
食材▼
○焦糖
砂糖 40 g
冷水 1 大匙
熱水 1 大匙
○布丁
雞蛋 4 顆
牛奶 200 g
鮮奶油 100 g
奶油乳酪 100 g
煉乳 60 g
糖 15 g
香草膏 1 小匙
■中文完整圖文食譜：https://bit.ly/3WTLgVm
This recipe is from a famous Japanese Bakery, Mr. Cheesecake. It contains many different dairy items like milk, heavy cream, cream cheese and sweetened condensed milk. They make this pudding tastes extra rich and flavorful! The texture of the pudding is between flan and cheesecake, incredible smooth and creamy. It's not difficult to make and I think it's so worthy to get a world famous pudding at home!
：Recipe：
Ingredients▼
○Caramel
granulated sugar, 40 g
water, 1 Tbsp
hot water, 1 Tbsp
○Pudding
egg, 4 ct
milk, 200 g
heavy cream, 100 g
cream cheese, 100 g
sweetened condensed milk, 60 g
granulated sugar, 15 g
vanilla bean paste, 1 tsp
：Instruction：
●Making the Caramel
1. In a saucepan, pour into 1 Tbsp of water.
2. Add granulated sugar. Slightly shake the saucepan.
3. Heat the mixture with a medium-low heat.
4. When sugar totally melted, the syrup will start to bubble. Do not stir. You can slightly shake the saucepan. Don't stir it.
5. The color will become darker and darker. Keep an eye on the caramel all the time.
6. Cook until the caramel became deep amber color.
7. Pour 1 Tbsp hot water into the saucepan be carefully. It will splash.
8. Shake to mix caramel and hot water quickly.
9. When the caramel is still hot, divide and pour caramel into all baking molds. I use one 5.75 in. loaf pan and two 120 ml glasses.
●Making the Pudding
10. In a mixing bowl, add softened cream cheese, granulated sugar and
sweetened condensed milk.
11. Mix them well with a whisk.
12. Crack an egg into the mixing bowl at a time. Whisk and mix well.
13. Add the second egg. Whisk and mix well.
14. Add the last 2 eggs.Whisk and mix well.
15. In a saucepan, pour into milk and heavy cream.
16. Add vanilla bean paste.
17. Stir well and heat with medium-low heat until 120℉/ 50℃.
18. Pour 1/3 vanilla milk mixture into the mixing bowl with the egg mixture. Mix it well.
19. Pour remaining vanilla milk mixture into the mixing bowl. Mix it well.
20. Filter, pour and divide the pudding mixture into all baking molds.
●Preheating the Oven at 325℉/ 160℃
21. Place all baking molds into a big deep baking pan.
22. Pour water into the big deep baking pan.
23. Transfer to preheated oven.
24. Bake at 325℉/ 160℃ for 45 to 60 min or until the middle is set.
25. 45 min. later, remove the glasses from the oven firstly.
26. After additional 15 min., remove the loaf pan from the oven.
27. When they completely cool down, cover and transfer to a refrigerator for 3 hours or overnight.
◆ The Next Day ◆
28. Remove all baking molds from the fridge.
29. Wet a cloth with hot water.
30. Wram the bottom of the baking molds by the wet cloth.
31. Draw a round along the sides with a butter spreader.
32. Cover a plate on the loaf pan.
33. 1, 2, 3... press the plate and loaf pan and flip them over together quickly.
34. Scrape the pudding down to let it drop.
35. Draw a round along the sides of glasses with a butter spreader as well.
36. Pick a beautiful glass bowl and cover it on the glass.
37. Press the bowl and glass, count to 3, and flip them over together quickly.
38. Slightly scrape the pudding down and it will drop.
39. Enjoy!
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心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。
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