Lava Cheese Custard Filling

Ingredient

Method

100g cream cheese, soften 65g sour cream 30g butter, soften   100+65ml full milk, divided use 20g caster sugar 25g condensed milk 1tsp vanilla essence 1tsp corn starch 25g beaten egg some fine salt                                                                                                                             \

1. In a medium steel bowl, beat cream cheese, condensed milk, sugar, salt, sour cream and butter until smooth. 2. Add egg and vanilla essence into the mixture and mix until combined. Continue pour 100ml milk, salt & corn starch and whisk in low speed. 3. Place the bowl into a large, shallow pan/pot with barely simmering water. (bain marie method, to create a gentle and uniform heat for cooking custard) . Keep stirring till everything is combined. 4. Keep cooking and stirring until the exact consistency desired (slightly thick, about 8 minutes in low heat). Remove from heat. 5. There may be some fine lumps and grainy bits in the custard, strain through a strainer will yield a more smooth custard. This is optional. 6. Let the cheese custard cool down slightly. Add 65ml milk into mixture and mix well. Set aside.  7. May pipe into chocolate silicon mould and freeze until set to use for pau/bread filling.