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Alright, don’t linger, let’s course of action this baked cream cheese custard with apricot sauce formula with 8 elements which are undoubtedly easy to find, and we have to process them at the very least through 5 measures. You should shell out a while on this, so the resulting food could be perfect.
Composition Baked Cream Cheese Custard with Apricot Sauce:
- Give 125 g Cream Cheese *softened
- Give 1/3 cup for Sugar
- Get 2 Eggs *room temperature preffered
- Need 1 for Egg Yolk
- Get 1-2 Tablespoons - Lemon Juice
- Provide 1 cup Milk
- Give 1/2 cup for Cream *OR Milk, that means 1 & 1/2 cups Milk
- Prepare for Apricot Sauce *Find my recipe at https://cookpad.com/uk/recipes/8157114-apricot-sauce
Here is a recipe of Mango Cream Cheese custard cake, You cake definitely make these for your next celebration. Learn how to make Apricot Custard Sauce. In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cream cheese and butter, using a pastry blender, fork, a mixer, or your fingers, until the chunks of butter are the size of peas.
Baked Cream Cheese Custard with Apricot Sauce making:
- Preheat the oven to 160℃.
- In a bowl, mix softened Cream Cheese and Sugar using a whisk until smooth. Add Eggs, one at a time, and whisk well. Add Lemon Juice and mix, then add Cream & Milk and combine well.
- Place 4 ramekins or serving cups on the roasting pan. Pour the mixture into the ramekins, then pour boiling water to the pan about 1cm deep.
- Bake for 40 to 50 minutes or until just set. Allow to cool completely.
- Serve with Apricot Sauce.
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