Steps

1. In a frying pan, combine 40g of granulated sugar and 1 tbsp of water, pouring the water so it covers all the sugar.
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2. Wait until the water has thoroughly soaked into the granulated sugar, then gently shake the pan.
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3. Heat over medium heat. Heat until the edges start to change color. [Key Tip!] Do not stir before the color changes, as this will cause the sugar to crystallize.
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4. Once the edges change color, lift the pan to swirl and even out the mixture.
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5. As it starts to color slightly, continue heating while occasionally stirring. Once it turns a light caramel color, reduce to low heat. [Key Tip!] It can burn easily, so slow heating on low heat will help prevent mistakes.
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6. When it's close to a nice caramel color, turn off the heat and let it finish cooking with residual heat. [Key Tip!] Be careful, as it burns very quickly from this point on.
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7. Once it reaches a nice caramel color, carefully add 1.5 tbsp of hot water while guarding with a lid. Cover with the lid and shake gently to mix. [Key Tip!] Be cautious of splattering when adding hot water and avoid burns from steam by using the lid as a guard.
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8. Pour the finished caramel sauce into a chilled 18cm pound cake mold and refrigerate.
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9. Prepare the pudding batter. Place 100g of cream cheese in a bowl.
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10. Microwave 100g of cream cheese for 30 seconds at 600W to soften, then mash it until smooth. [Key Tip!] If using cream cheese at room temperature, no heating is necessary. Be careful not to overheat, as this can cause it to burn.
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11. Add 60g of granulated sugar to the softened cream cheese and mix well with a whisk.
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12. Add 3 eggs one at a time, mixing well after each addition. [Key Tip!] Adding all the eggs at once can make them difficult to incorporate with the cream cheese, so be sure to add and mix them one by one.
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13. In a separate bowl, combine 150ml of milk and 100ml of heavy cream, then microwave for 1 minute and 30 seconds at 600W.
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14. Add the warmed milk and cream mixture to the pudding batter (cream cheese and egg mixture) and mix well.
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15. Strain the pudding batter through a fine-mesh sieve. [Key Tip!] Sieving will result in a smoother pudding texture.
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16. Pour the pudding batter into the chilled pound cake mold. [Key Tip!] If the caramel seems too liquidy, chill the mold a bit longer before pouring.
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17. Line a heatproof baking pan with 2-3 sheets of paper towel, place the pound cake mold on top, and pour about 1 to 2 cm of hot water around the bottom of the mold.
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18. Bake in a preheated oven at 140℃ (284℉) for 50-60 minutes using a water bath. [Key Tip!] Baking time may vary depending on your oven, mold, and batter temperature, so adjust as needed. Cover with aluminum foil if the surface starts to brown too much.
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19. Once baked, carefully remove from the mold, let cool slightly, then cover the surface with paper to prevent drying and let it cool completely.
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20. Once thoroughly cooled, refrigerate for at least half a day to set.
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21. When the pudding has set, carefully loosen the edges of the mold with a thin knife or skewer.
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22. Place a serving plate over the mold, invert it, and shake a few times to release the pudding.
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