This recipe is best with
Recipe Ingredient
- Crust
- 200g Flour
- 25g Almond Flour
- 70g Icing Sugar
- 2g Salt
- 120g Anchor Unsalted Butter
- 5ml Vanilla Extract
- 1 Egg
- Cheese Pudding
- 100g Anchor Cream Cheese
- 40g Sugar
- 2 Eggs
- 130ml Anchor UHT Milk
- 120ml Anchor Whipping Cream
- 5ml Vanilla Extract
- Caramel Topping
- 80ml Anchor Whipping Cream
- 5ml Honey
- 5ml Water
- 1g Gelatin Powder
- 45g Sugar
- 20ml Water
Instructions
- To make the crust use cold butter and cut into cubes.
- Sift flour and icing sugar together. Then add in almond flour, salt and butter. Mix until the texture is sandy.
- Add in egg and vanilla extract and knead until theres no traces of flour is left. Cover and rest in the fridge for 1 hour.
- Thaw the cream cheese and whisk until its is light.
- Continue whisking and in in order sugar, eggs, milk, cream and vanilla extract.
- Remove the dough from the fridge, roll to flatten it and neatly press onto a cake ring. Remember to butter the cake ring prior to use to avoid sticking.
- Blind bake 190ºC for about 15 minutes.
- Pour the cheese batter into it.
- Continue to bake at 160ºC for another 45 minutes.
- Bloom the gelatin powder with 5ml of water
- Bring the sugar and 10ml water to boil until it become golden
- Remove from heat
- Pour in whipping cream, honey, and bloom gelatin
- Stir well and pour over the pudding.
Methods
Cheese Pudding
Assembly
Caramel Topping
