Cream Cheese Pudding| Cream Cheese Flan| Cheesecake Flan

Craving for some creamy goodness? Something easy but delicious? Okay! Then make this silky-smooth cream cheese pudding! And treat yourself with heavenly deliciousness! 😃

 Ingredients:

 For the batter:

▪️ 113 gm cream cheese (room temperature)
▪️ 1 tbsp butter
▪️ Half cup condensed milk
▪️ 1 cup evaporated milk (room temperature)
▪️ 2 eggs (room temperature)
▪️ 1 tbsp powdered milk
▪️ 1 tsp vanilla essence

 For the caramel:

▪️ 1/3 cup sugar
▪️ 2 tbsp water
▪️ Few drops of lemon juice

Directions:

▪️ Blend all the ingredients at high speed for 1 minute.

▪️ Strain the batter.

▪️ Grease the pudding pan with a thin layer of butter.

▪️ In order to make the caramel, combine sugar and water in a heavy-bottomed saucepan at medium-high heat. Stir a few times until the sugar is dissolved. Avoid stirring once dissolved. Swirl the pan if necessary.
In the meantime, don’t forget to add a few drops of lemon juice. And once the caramel is done, quickly pour that into the pudding pan. Tilt a bit, to coat the bottom nicely. Then wait until the caramel is set.

▪️ Once the caramel is set, pour the batter gently using a strainer.

▪️ Then cover the pudding pan with a piece of foil paper.

▪️ Turn the stove on. Now in a large deep saucepan, lay down two pieces of paper towel. And carefully place the pudding pan over that. Pour some hot water from the side so that 1/3 of the pudding pan gets immersed. Bake the pudding on medium-low heat!
The lid will be on at this time. And if there’s any hole on the lid, don’t forget to seal that with a piece of paper or foil.

▪️ Now wait until the center of the pudding is set, (mixture will be a bit jiggly when done) Mine took  50 minutes to bake on the electric stove. You can check yours after 30 minutes!

▪️ In order to check the pudding, insert a cake checker or toothpick in the center of the pudding. If that comes out clean, the pudding is done. But If that gets some batter on it, then it should be baked for a few more minutes.

▪️ Once the pudding is done, turn off the stove immediately and keep the pudding aside to cool it
down a bit. Placing the pan in cold water would quicken the process!

▪️ When the pudding is cold enough, it’s then ready to unmold!

▪️ In order to unmold the pudding, run a knife around the edges carefully. Invert onto a large rimmed serving platter and now enjoy the super delicious, cream cheese pudding.

Notes:

▪️ Avoid blending for long. That will create bubbles in the batter.

▪️ Adding lemon juice while making the caramel prevents the crystallization! So don’t forget to add that! It works almost like magic!

▪️ Straining is necessary for the smooth texture of the pudding. It also reduces the bubbles which already formed.

▪️ Greasing the pudding pan results in easier unmolding.

▪️ It’s necessary to be very gentle while pouring the batter. That also prevents bubble formation.

▪️ The right temperature is another crucial part of making perfect pudding. Avoid baking the pudding at a high temperature. Never overbake it! Overbaked pudding doesn’t taste good at all and it always gets all those ugly bubbles in the sides.

▪️ Pudding tastes best after refrigerated for a few hours. So if you have enough time, don’t forget doing that if you wanna enjoy its deliciousness to the fullest! 😊