Caramel Cream Cheese Pudding

How to make it

1. 1

   Boil the sugar and water over medium heat until it turns a deep amber, then divide it among the ramekins.

   · Do not stir it; swirl the pan gently instead.

2. 2

   Soften the room-temperature cream cheese and mix in the sugar, eggs, milk, and heavy cream in that order.

   · Mix on low speed so it does not work up a lot of foam.

3. 3

   Strain the mixture twice and pour it over the caramel.

   · This is what gives it the smooth texture.

4. 4

   Set the ramekins in a deep pan, pour hot water halfway up their sides, and bake at 300°F (150°C) for 40 to 50 minutes.

   · Take it out when the center still wobbles slightly.

5. 5

   Cool them at room temperature, then set them in the refrigerator for at least 4 hours.

   · It has to set cold to turn out cleanly.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Skip the straining and the texture comes out coarse.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the cream is loose, whip it further. If it splits, warm it slightly and whip again. Sugar cannot be taken back out once it is in.