Caramel custard pudding, the milk flavor and caramel flavor are perfectly combined, and every bite lets you feel the rich milky aroma.

40 grams of white sugar and 15 grams of water, put together and simmer over low heat for a few minutes.

Simmer over low heat until it turns caramel-colored, then remove from heat.

While still hot, add 20 grams of hot water. If there are sugar clumps, heat over low heat until completely melted.

Pour the caramel liquid into the mold while hot, let it level out, and set aside.

Mix together 80g of cream cheese softened to room temperature, 15g of granulated sugar, and 55g of condensed milk.

Stir until smooth and uniform.

Add 3 eggs.

Mix evenly and set aside.

200 grams of milk, 80 grams of cream, 4 grams of vanilla extract, put together and heat until the edges slightly bubble, then remove from heat.

While stirring, gradually add it to the egg and cheese mixture, stirring until smooth and free of lumps.

Sift twice to remove large particles, making the egg mixture smoother.

Pour into the prepared caramel mold.

Wrap it in a layer of aluminum foil, place it in the baking tray, fill the baking tray with hot water, and then put it in the oven.

Preheat the oven to 160℃, and bake for 50-55 minutes.

After baking, take it out, remove the foil, and refrigerate for 4-6 hours after it has completely cooled.

Chilled pudding, cover with a plate, then turn it over and shake it a few times.

When you hear a light 'pop' sound, it can be easily demolded.

Caramel cheesecake pudding, done O(∩_∩)O

The texture is smooth and delicate, melting in the mouth like silk.

The creamy aroma perfectly combines with the sweetness of caramel, allowing you to taste the rich milk flavor in every bite.