Cheesecake Flan (creamy pudding with caramel)

Ingredients:

• 340 g of cream cheese at room temperature
• 3 eggs of category CO at room temperature
• 400 gr. condensed milk
• 1 can (340 g) of concentrated milk
• 1.5 cups of milk at room temperature
• 2 tbsp. sugar
• 1/4 cup water
• 1 tsp vanilla extract
• Additional equipment: 10 ramekins (9 cm diameter)

Preparation:

1. Place a large bowl of ice water next to your work surface. Place the sugar and 1/4 cup water in a medium saucepan. Place over medium-high heat. Stir occasionally with a pastry brush to prevent sugar from sticking to the sides of the pan until it's completely dissolved.
   
   Rotate the pan every few minutes until the sugar turns golden brown, about 10-15 minutes. To stop the cooking process, plunge the bottom of the pan into a bowl of ice water, then divide the caramel evenly among 10-12 ramekins (9 cm in diameter).
2. Preheat oven to 160°C.
   
   Using an electric mixer, beat the softened cream cheese and eggs on low speed. Increase the speed to medium-high and beat until the ingredients are completely combined.
   
   Add the condensed milk, evaporated milk, whole milk, and vanilla extract. Continue beating until well combined, scraping down the sides of the bowl as needed, about 2-3 minutes.
3. Spoon the caramel batter into the ramekins, leaving a 1.5 cm border. Line a deep baking dish or baking sheet with a kitchen towel and arrange the ramekins in two rows.
   
   Place the pan in the oven and pour enough hot water from a pitcher to reach halfway up the ramekins. Be careful not to let any water get into the pans. Cover the pan tightly with aluminum foil and bake until the flan is set, about 30 minutes. When you tap the edge of the ramekin, the flan should wobble slightly in the center.
4. Carefully remove the pan from the oven, remove the foil, and let the ramekins cool slightly. Using tongs, remove the pans from the water, place them on a towel, and let them cool for at least 2 hours before serving. Once the flan is completely cool, refrigerate it for up to 3 days, removing it from the pans at any time and serving. To serve, run a thin knife around the edge of the ramekin to loosen the flan and invert it onto a plate.