Matcha Cream Caramel Pudding

55 grams of white sugar and 20 grams of cold water are put together and boiled. After that, simmer over medium-low heat until caramel-colored, then remove from heat.

20 grams of hot water, add while hot, be careful of splashing burns. Note: If there are sugar clumps, heat gently over low heat until completely melted.

Pour the caramel liquid into the mold while it is hot.

120 grams of cream cheese softened at room temperature, 30 grams of granulated sugar, and 55 grams of condensed milk, put together and mix.

Stir until smooth and uniform.

Add 3 eggs one by one, stirring each time until evenly mixed.

Stir until smooth and uniform. Set aside for later use.

200 grams of milk, heat until it is about to boil, then remove from heat.

Add the hot milk in small amounts multiple times into 12 grams of matcha powder.

Stir until the matcha powder is fully incorporated.

First, add the matcha milk mixture and stir until smooth and even.

Then add 80 grams of light cream and mix until smooth and uniform. First, mix the matcha milk mixture until smooth and uniform.

Sift 2-3 times to remove large particles and foam, making the egg mixture smoother.

Pour all the liquids into the prepared caramel mold.

Check if there are any bubbles; you can pop them with a toothpick, or tap a few times to remove large bubbles.

Wrap it with a layer of tin foil to prevent steam from leaking in.

Pour hot water into the baking pan, then put it into the oven.

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

After baking, take it out, remove the aluminum foil, and refrigerate for 4-6 hours after cooling.

Run a knife blade around the edge of the chilled pudding to make it easier to unmold.

Cover a plate, then turn it over and shake it lightly a few times. When you hear a soft 'pop', it means it has been unmolded.

Matcha cheesecake caramel pudding, done O(∩_∩)O

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

The aroma of tea, milk, and the sweetness of caramel are perfectly combined, and every bite lets you taste the rich milk flavor.

The soft and tender pudding has just the right amount of elasticity, melting in the mouth yet leaving a lingering aftertaste.

After eating, the mouth is still filled with the lingering complex aroma of matcha and cheese.