Weird Cheesekut

Note 1: Cream is inspired from <https://cloudykitchen.com/blog/vanilla-bean-cream-puffs/>, <https://akispetretzikis.com/categories/glyka/milfeig>, and <https://www.rasa.my/resipi-cheesekut-hanya-guna-5-bahan-serius-sedap/>.

Note 2: Going to start with Vanilla Bean Pastry Cream first. Set aside to cool. Pastry cream lightened with whipped cream is called 'Diplomat Cream'. However, I am inspired from my recipe for Kek Batik Indulgence which calls for a layer of cream cheese lightened with whipped cream. And Cheesekut calls for cream cheese. Therefore, am going to lighten the Pastry Cream with a Cream Cheese + Whipped Cream, making in a 'Diplomat Cream with Cream Cheese'.

Note 3: Usual pastry cream recipe calls for 900ml - 1L fresh milk. Perhaps this is a bit too much for a cheesekut since we will be incorporating whipped cream and cream cheese. Therefore, I suggest to halve the measurement on our first try. 500ml fresh milk + 200 ml whipped cream + 250 ml cream cheese = 900ml - 1L cream mix. 

Note 4: Traditional cheesekut calls for condensed milk and the biscuit itself dipped in fresh milk. Almost like a tiramisu. I am omitting condensed milk since we already have granulated sugar. I am also omitting the dipping process to experiment on creating mille-feuille-like cheesekut.

Note 5: After tasting, honestly, the best damn cheesekut I might have ever eaten.

Ingredients:

Part A

1L milk (500ml milk)

270g granulated sugar (135g sugar)

1 vanilla pod 

100g corn starch (50g corn starch)

6 egg yolks (3 egg yolks)

100g butter (50g unsalted butter)

Part B

200mL whipping cream

250g cream cheese

Part C

Biskut Hup Seng (1 pack)

Nestum

Milk (for quick dip)

Steps:

1. Prepare Part A ahead of time so it has enough time to cool off in the fridge (or at least 2 hours before so it can be cool to room temp). It may be prepared 8 hrs - 2 days in advance.

2. For Part A which is the pastry cream, whisk egg yolks until fluffy. Set aside. 

3. Slice vanilla pod open lengthwise. Scrape vanilla beans from the pod. Add vanilla beans, vanilla pod, sugar, and corn starch into the milk. Stir until well incorporated.

4. Put the milk mixture on medium-low heat and stir until slightly bubbling at the side of the pot. Remove from heat.

5. Pour a little of hot milk into egg yolks while continuously whisking just enough to temper the egg yolks slightly. Then, pour the egg yolks mixture into the remaining milk mixture while continuously whisking until well combined.

6. Put back on medium-low heat and whisk until thickened. It may take around 2-3 minutes.

7. Remove from heat, remove the vanilla pod, and add in butter. Whisk until butter was fully melted and well incorporated.

8. Let the pastry cream cool. Refrigerate once cooled in covered container. It can last up to 2 days in the fridge.

9. For Part B which is the diplomat cream, beat the room temperature cream cheese until quite lightened and smooth. Set aside.

10. Beat the whipping cream until stiff peak was formed.

11. Gradually add whipping cream into the cream cheese to lighten the cream. Use a spatula. Set aside.

12. Bring the pastry cream out of the fridge. Fluff the pastry cream again with a spatula.

13. Gradually add whipping cream mixture into the pastry cream. Mix until well incorporated.

14. For Part C which is the assembly, spread a thin layer of cream at the bottom of mold. Layer with biscuit, diplomat cream, and nestum sprinkles. Repeat layering until desired height.

15. Store in fridge for at least 4 hours before serving. Overnight is best. Treat it like tiramisu where flavour and texture gets better after 2 days, and keep well until 1 week in the fridge.

Layer is better with at least 1/2 inch - 1 inch thickness of the cream before the next layer of cream crackers. If too thin layer, risk the cheesekut becoming too salty.