If you love desserts that are smooth, creamy and melt in your mouth, this Caramel Pudding with Cream Cheese is a must-try! It combines the deep, rich sweetness of caramel with the velvety texture of cream cheese, creating a dessert that’s both elegant and comforting.
Unlike traditional flan or caramel custard, this version has a slight tang from the cream cheese, making it even more flavorful. The caramel adds a hint of bitterness, balancing the sweetness perfectly. With each bite, you get a luxurious, silky-smooth texture that just melts in your mouth.
This pudding is great for any occasion—whether you’re serving it at a fancy dinner party or just indulging yourself after a long day. The best part? It’s easy to make and requires just a handful of ingredients. Plus, it can be made ahead of time, so you can chill it in the fridge and have a perfect dessert ready whenever you need it.
The first step in making this pudding is preparing the caramel. This will form a delicious, golden layer at the bottom of the pudding mold. Take a small saucepan and add ½ cup of granulated sugar and 2 tablespoons of water.
Place it over medium-low heat. Do not stir the sugar as it melts—just gently swirl the pan occasionally to ensure even caramelization. After a few minutes, the sugar will start to dissolve and turn into a golden-brown liquid. Watch it closely because caramel can burn very quickly.
Once the caramel reaches a deep amber colour, immediately pour it into your pudding mold or ramekins. Swirl the mold around to coat the bottom evenly with the caramel. Be quick, the caramel will harden as it cools. Set the mold aside and allow the caramel to harden completely while you prepare the pudding mixture.
If your caramel hardens in the pan before you pour it, simply reheat it on low heat until it becomes liquid again. Now, let’s make the creamy, velvety pudding base. In a large mixing bowl, add 200g of softened cream cheese. Using a whisk or an electric mixer, beat it until smooth.
Gradually add ½ cup of granulated sugar and mix until fully combined. Crack 3 large eggs into a separate bowl, then add them one at a time to the cream cheese mixture. Beat well after each addition to ensure a smooth consistency. Pour in 1 cup of milk and ½ cup of heavy cream, then mix again until smooth and lump-free.
Finally, add 1 teaspoon of vanilla extract and give it a final whisk. If your mixture has small lumps of cream cheese, don’t worry! We’ll strain it in the next step to get that silky-smooth texture.
Place a fine-mesh sieve over a clean bowl and pour the pudding mixture through it. Use a spatula or the back of a spoon to press any lumps through the sieve. Once strained, your pudding mixture should be completely smooth and ready for baking.
Straining helps remove any air bubbles and lumps, giving the pudding a professional, creamy texture. Carefully pour the strained pudding mixture over the hardened caramel in the mold or ramekins. Tap the mold gently on the counter to remove any air bubbles.
Preheat your oven to 160°C (320°F). Place the pudding mold or ramekins inside a deep baking dish. Pour hot water into the baking dish until it reaches about halfway up the sides of the pudding mold. This gentle cooking method prevents cracking and ensures even cooking, giving the pudding a smooth, silky texture.
Carefully place the baking dish in the oven. Bake for 40-50 minutes, or until the pudding is set but still slightly jiggly in the centre. To check for doneness, insert a knife or toothpick into the pudding—if it comes out mostly clean, it’s ready.
Remove the pudding from the oven and let it cool to room temperature. Overbaking can make the pudding rubbery. It should be slightly wobbly in the centre when you take it out of the oven.
Once the pudding has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. To unmold, run a knife around the edges to loosen the pudding. Place a serving plate on top of the mold, then quickly flip it over.
Gently lift the mold—your pudding should slide out beautifully, with caramel sauce flowing over the top.
Expert Tips for Success;
Use softened cream cheese – If it’s too cold, it won’t blend smoothly, leading to lumps.
Don’t rush the caramel – Let it reach a deep golden brown, but be careful not to burn it!
Bake with a water bath – This ensures even cooking and prevents cracks.
Chill for the best texture – Overnight chilling makes the pudding firmer and even more flavorful.
Serving Suggestions;
Caramel pudding is delicious on its own, but you can make it extra special with these serving ideas:
Fresh Berries – Strawberries, raspberries, or blueberries add a nice contrast to the sweetness.
Whipped Cream – A light dollop on top makes it even more indulgent.
Crushed Nuts – Toasted almonds or hazelnuts add a crunchy texture.
Coffee or Espresso – A cup of coffee pairs perfectly with the creamy caramel flavour.
Storage and Make-Ahead Tips;
Storage: Keep the pudding covered in the refrigerator for up to 3 days.
Make-Ahead: You can make this pudding a day in advance, making it a perfect party dessert!
Reheating: This pudding is best enjoyed cold, but if you prefer it warm, microwave for 10-15 seconds.
This Caramel Pudding with Cream Cheese is the perfect dessert for any occasion. Rich, silky, and incredibly satisfying, it’s a treat that will impress your family and friends.
It’s simple to make, requires only a few ingredients, and can be prepared in advance
Ingredients;
For the Caramel:
- ½ cup (100g) granulated sugar
- 2 tbsp water
For the Pudding Mixture:
- 200g (7 oz) cream cheese, softened
- 1 cup (240ml) milk
- ½ cup (120ml) heavy cream
- ½ cup (100g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
