Creamy Bread & Cheese Caramel Pudding

Ingredients

• ½ cup White Sugar
• 2 Sliced Bread (crusts removed; cut into small pieces)
• 2 cups Evaporated Milk
• 4 Chicken Egg
• ½ cup Sweetened Condensed Milk
• ½ cup Cream Cheese
• 1 tsp Vanilla Extract (or 1 capful)
• 1 Table Salt (a pinch)

Instructions

1. 1

   Place 1/2 cup of sugar in a pan over medium-low heat. Do not stir with a spoon; instead, tilt and move the pan until the sugar melts into a smooth, amber-colored caramel.

2. 2

   Quickly pour the hot caramel into a round baking mold or tray, tilting to coat the bottom evenly. Set aside to harden.

3. 3

   Remove the crusts from 2 slices of white bread and cut the centers into small cubes.

4. 4

   In a blender, combine the bread pieces, evaporated milk, eggs, sweetened condensed milk, cream cheese, vanilla extract, and salt.

5. 5

   Blend the mixture until it is perfectly smooth and no bread particles remain.

6. 6

   Strain the blended mixture through a fine-mesh sieve into the mold over the hardened caramel. Use a spoon to buffer the pour so the caramel layer is not disturbed.

7. 7

   Cover the mold tightly with aluminum foil to prevent condensation from dripping onto the pudding.

8. 8

   Steam the pudding for 45 minutes on medium-low heat. Ensure the heat is not too high to maintain a smooth, non-porous texture.

9. 9

   After steaming, let the pudding cool to room temperature, then refrigerate for several hours or overnight until completely cold and set.

10. 10

    To serve, run a knife along the edges, invert onto a serving plate, and slice.