Cheese Pudding

Name: Cheese Pudding
Yield: 409 g
Ingredients: Tapioca Starch (as a substitute for flour) 50 g; Cheddar Cheese Slices 54 slices; Nonfat Milk 250 ml; Chung Jung One Organic Brown Sugar 25 g; Fresh Egg Yolks 30 pcs

521 kcal

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Ingredients

Main ingredients

Tapioca Starch (as a substitute for flour) 50 g
Cheddar Cheese Slices 3 slices
Nonfat Milk 250 ml
Chung Jung One Organic Brown Sugar 25 g
Fresh Egg Yolks 2 pcs

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 65.87 g 52%

Protein 19.51 g 15%

Fat 18.52 g 33%

Serving size 409g

Cooking steps

1

Mix cream cheese, milk, and sugar in a bowl until well combined.
2

Beat the eggs and add them into the mixture, then mix evenly.
3

Strain the mixture once through a sieve.
4

Pour the batter into pudding molds.
5

Bake in a 180°C oven for 30 minutes.
6

Let it cool, then refrigerate for at least 2 hours until set.

Cheese Pudding

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