Caramel Topping

1. Add sugar and water into a small pot, heat with low heat until the sugar melts and caramelizes to a golden brown color. Add hot water, stir well and pour the syrup into the High Temperature Resistant Plastic Cup and let cool in the refrigerator for 30 mins.

Pudding

1. Beat the egg yolk and eggs.
2. Add whipping cream, milk, vanilla essence and sugar into a small pot, stir gently until it slightly smokes. Let cool and pour into the egg mixture, sieve for 2 times.
3. Pour the liquid into the cup and store in the refrigerator for another 30 mins.

Cotton Chesses Cake Base

1. Heat cream cheese, whipping cream into a small pot with small heat and stir until it becomes smooth. Add unsalted butter until it melts.
2. Let cool and add lemon juice, egg yolk and stir well.
3. Sieve in low-gulten flour and corn starch and stir well.
4. Beat the egg white with hand mixer, add in sugar in two batches until it becomes a firm peak.
5. Mix half of the egg white mixture into the batter and fold it in using a spatula. Mix the batter into the remaining egg white mixture and fold it in again.
6. Pour the batter into a pastry bag, fill the cup from outside to inside until 90% full.

Baking

1. Place the cups into a large baking tray and pour hot water into the large baking tray to about half way up the side of the cup.
2. Put the large tray into Digital Control Electric Oven NB-DT52, select 160℃ and set for 15 mins. After that, select 140℃ and set for 25 mins.
3. Take out the pudding cakes when finished and store in the refrigerator. Unmould it by turn the cup upside down on your serving plate.