Ingredients
400gm HCT Premium Mao Shan Wang Durian Pulp
500gm cream cheese
115gm or ½ cup of caster sugar
2tbsp of corn starch
200ml whipping cream
5 large eggs
Directions
1) Thaw 400gm of HCT Premium Mao Shan Wang Durian Pulp, set it aside at chiller
2) Blend the 500gm cream cheese till smooth
3) Add in the ½ cup of caster sugar into the cream cheese and blend
4) Add in the 5 large eggs, 1 at a time into the mixture of cream cheese and sugar, blend till smooth
5) Add in the HCT Premium Mao Shan Wang Durian Pulp
6) Sift in the 2 tbsp of corn starch
7) Add in the 200ml of whipping cream slowly while blending the mixture
8) Pour mixture into an 8” cake tine with baking sheet
9) Bake in Preheated oven at 200℃ for 30 minutes
10) Change oven setting to “Upper Heat” for an additional 3 minutes
11) Refrigerate for 6 hour before serving
