Custard Pudding with Cream Cheesecake

Thank you to the persons who shared this video of custard pudding with JCC. Even though I couldn't  read Chinese, I was able to google translate.🤣  The custard part is silky while cream cheesecake is creamy! Love it so much, I've made it three times. I made them in 4 and 6 oz cups. I feel so guilty after eating 6 oz cup so back to 4 oz...lol😋😋😋

 4 oz cups

 Fill batter almost to top as cake will shrink after cooling

Cake shrunk after cooling. Cover and refrigerate

 6 oz cup

Recipe from icook.tw Do visit the site for more detail.  I google translated the recipe ⬇️**(Since I didn't want a bitter taste for caramel, I just use 3/4 cup sugar plus 6 tbsp water cook until desire color) (I also include my notes ⬇️)

Recipe:

Caramel liquid
120 g sugar
60 g hot water

Pudding solution
4 (200 g) Whole egg (large)
70 g Fine granulated sugar *(reduced to 50g)
80 g Cold boiled water
200 g milk
5 g Vanilla extract
5 g rum (optional)

Cheese yolk paste
125 g Cream cheese
25 g heavy cream
100 g milk
20 g cake flour *(used 25g)
2 yolk
1 Whole egg
*1 tsp vanilla

Meringue
2 egg white
40 g Fine granulated sugar *(reduced to 30g)
2 g Lemon juice or *(1/8tsp cream of tarter)

Method:
1. Caramel solution: Put the sugar into the pot, stir it to a coking color, pour in hot water, and cook over low heat until thick.     *(Can use 3/4 cup sugar + 6 tbsp water cook until caramelized.)

2. Take a container with a diameter of 6 cm, pour the caramel liquid into the container and let it cool for later use. *(I used 10- 4oz jars, a little over 1 tbsp caramel for each jar.)

Pudding solution:

3. Put four whole eggs into a bowl and add sugar, water, milk, vanilla extract and rum.

4. Stir the pudding solution evenly, and repeat this action about three times to make the pudding taste more detailed. Then strain pudding solution is poured into a container for about 1/2 cup, left to stand or placed in the refrigerator for storage. *(Using 4 oz cup, I pour in about 1/4 cup of pudding solution to each jar)

**(Preheat oven to 355F at this point. Boil water to use later. Also prepare baking tray with a towel to use for water bath)

Cheese egg yolk paste:

5. Heat the cream cheese to a smoothness with over hot water, add whipped cream, and mix well with milk.

6. Whisk in egg yolk, and whole eggs evenly. Sifted in cake flour. (Please do not stir too much to avoid gluten). Whisk until smooth. Remove from hot water. *(Need to continuously whisk when adding in yolks to prevent cooking eggs. Leave to cool while preparing meringue)

Meringue
7. Whisk egg white to coarse foam, then pour the lemon juice, and add the granulated sugar in three portions . Continue to soft peak

8. Now fold meringue to cheese yolk paste.

9. Now pour cheese cake batter on top of pudding solution. Tap to remove air bubbles. Pour hot water to tray.

10.  Bake at 335F middle rack for 10 minutes. Lower temperature 302F for 30 minutes. *(If using larger molds, will need more baking time. The above time is good for 4 oz)

11. Remove from oven let cool, cover then refrigerate.

12. *Run a knife around the edge then flip on plate.(Somehow inverting on plate tastes better...lol😋)