Caramel, coffee pudding, cheesecake, triple taste coffee pudding

Today I’m sharing with you the triple-flavored coffee pudding.

The bottom is a layer of caramel, which melts into syrup when warm and solidifies into sugar cubes when cold. Love is sweet no matter what.

The black coffee in the middle is bitter, but it becomes sweet when it meets the pudding;

The cheese on top looks hard, but tastes soft.

Turn it upside down, the melted caramel instantly covers everything when it is warm, and the hard-looking cheese on the top becomes soft and smooth coffee pudding.

This pudding is also easy to make and delicious .

Caramel Coffee Pudding

Food/Ingredients
1. Caramel liquid: 50g granulated sugar, 25ml hot water

2. Coffee pudding: 250g milk, 100g egg liquid, 20g egg yolk (1), 25g whipped cream

30g granulated sugar 15g black coffee powder

3. Cheesecake: 40g cream cheese, 40g milk, 15g butter, 2 eggs, 25g granulated sugar

15g low-gluten flour 10g corn starch

step

-1- Heat the caramel liquid and granulated sugar on low heat until it turns amber, then remove from the heat. Add hot water and stir quickly and evenly. Pour into the mold while it is hot, otherwise it will solidify when it cools down.

(Warm Tips: Be careful in this step. The hot water may splash when added, so please be careful!)

-2-Coffee pudding liquid milk, add fine sugar and heat until it is slightly boiling, then remove from heat and add black coffee powder and stir well.

Mix the whole egg liquid and egg yolk liquid together, add whipped cream, stir evenly, then pour in milk coffee while stirring, sieve once after mixing evenly, and pour evenly into the mold.

-3-Cheesecake

Heat the cream cheese in the microwave for one minute to soften, then add the granulated sugar and mix well, then add the melted butter and milk and mix well. Add the egg yolk, mix well and sift once.

Add sifted cornstarch and stir until there is no dry powder.

-4-Cheesecake

Beat the egg whites until 90% wet, preheat the oven to 180 degrees Celsius, add one-third of the meringue to the egg yolk paste and mix evenly, then pour in the remaining meringue, continue to mix until it becomes a fine cake batter, squeeze into the piping bag and quickly squeeze into the mold.

Using the water bath method, add 70 degrees Celsius hot water to the baking tray and put it in the oven at 130 degrees Celsius for 60-70 minutes.

-5- Finished product/display

-6- Baking/Small Science

Water bath method : The so-called water bath method is to pour the prepared cake batter into the mold, place the mold on the baking tray, and inject 1-2cm deep hot water into the baking tray. In this way, the water temperature will not reach 100 degrees during baking, which can ensure that the cake will not be baked very dry and burnt, and the oven will be moist, and the cake will taste soft and delicious.

If you are using a mold with a removable bottom, you need to wrap the mold with tin foil before filling it with water, otherwise water will enter the cake batter, do you understand?