This pudding looks more like a caramel pudding, but tastes totally different more like a caramel cheese cake, but softer than a cheesecake. I love anything with cream cheese and this is a delicious pudding whoever loves cheesecake will love this pudding.
For the caramel:
350grms cream cheese
1/2cup heavy cream
1can condensed milk
1/2tsp vanilla essence
2tbs corn flour
Pre heat your oven to 180C, prepare a hot water bath by putting hot water into a bigger tray which can accommodate the pudding tray inside, The water must reach half of the pudding tray.
To Make the caramel: In the tray that you are going to bake the pudding combine sugar and water, Cook on medium heat swirling the tray occasionally, until the sugar dissolves and starts to turn color. Increase the heat to high and boil until the syrup turns to a deep amber color, 3 to 5 minutes. With a spoon try to push the caramel all sides of the tray coating the bottom completely, set aside.
To make the pudding: In you're electric mixer or hand mixture beat the cream cheese until no lumps, add condensed milk, heavy cream, eggs, corn flour and vanilla essence beat until smooth.
Pour this mixture into the caramel coated tray. Put the pudding tray in the hot water bath and bake for 45min to 1hour, different ovens temperature varies so check just giving a shake to the pudding tray if the middle does not gobble, then the pudding is done. Carefully take the pudding tray from the water bath, run a thin knife around the edges of the pudding, cool completely and keep over night or at least 4hour's inside your fridge.
(After baking pudding looks like a cheese cake until it's flipped upside down)
To serve again run the knife around the edges and put a serving plate or dish big enough to hold the pudding on top of the pudding tray and flip upside down, give a little tap on the tray and the most gorgeous, golden pudding will be in front of your eyes..... Enjoy!!