i could be technical because most of you have that mindset anyway because of the AC experience lol which i really don't have the patience in remembering parts and stats...lol numbers confuzzzzzzion but i could handle rhythm and dexterity ok...ramblling but given your ingredients...correct me if i'm wrong...
make custard by:
whisking egg yolks over the water bath *bowl over steaming water*
when //ribbon stage// *whisk then lift and if mixture has rippling effect that lasts about 1-2 seconds before the stream disappears, add sugar, then vanilla, finish with zest stir with wooden spoon,
then add sifted all purpose flour stir then finish with cream....
mix custard with cream cheese and cream cheese spread then baked on top of base....with toppings?
my suggestion is as you are making that custard...you can add gelatin -the unflavored sheet ones- not the powder...to enhance setting power. You can also add corn starch about 2 tsp to that recipe to ++ setting power. although there are other factors like oven temp, heat penetration....meaning what kind of oven and how is the air circulation?
anyway, i would definitely use a dense cheese then thin it out with smooth cheeses....
ooops, problem is the selection of cheeses...i can't recall what soft cheeses are available there, anyway, philadelphia cheese is pretty decent and delicios to use. quark *german cheese* is also a good one, though i'm not sure of availability.
make custard by:
whisking egg yolks over the water bath *bowl over steaming water*
when //ribbon stage// *whisk then lift and if mixture has rippling effect that lasts about 1-2 seconds before the stream disappears, add sugar, then vanilla, finish with zest stir with wooden spoon,
then add sifted all purpose flour stir then finish with cream....
mix custard with cream cheese and cream cheese spread then baked on top of base....with toppings?
my suggestion is as you are making that custard...you can add gelatin -the unflavored sheet ones- not the powder...to enhance setting power. You can also add corn starch about 2 tsp to that recipe to ++ setting power. although there are other factors like oven temp, heat penetration....meaning what kind of oven and how is the air circulation?
anyway, i would definitely use a dense cheese then thin it out with smooth cheeses....
ooops, problem is the selection of cheeses...i can't recall what soft cheeses are available there, anyway, philadelphia cheese is pretty decent and delicios to use. quark *german cheese* is also a good one, though i'm not sure of availability.
==========It's easier to believe a lie told a thousand times than a truth you've never heard before==========
February 1938 - Popular Mechanics Magazine: “NEW BILLION-DOLLAR CROP”
![[Image: 1234234723396-1-1-1.jpg]](http://i4.photobucket.com/albums/y107/Aidzvill/1234234723396-1-1-1.jpg)
February 1938 - Popular Mechanics Magazine: “NEW BILLION-DOLLAR CROP”
