Grease one 8 inch cake pan or any kind of heatproof bowl that can be covered.
Pour sugar and 2tbsp water into a bowl and heat the bowl. When melts the sugar into a liquid with medium heat, gently shake the pan. Stir continuously on low heat until the color becomes light brown, and then turn off.
Add 1tbsp boiling hot water into the caramel mixer. Pour the caramel into the bowl; gently turn the bottom of the bowl covered with caramel. Set aside for cool completely.
Heat milk, powder milk and sugar in a bowl until melts the sugar. Turn off the heat and let it cool completely.
In a blender add eggs, vanilla essence, cream cheese and milk mixer. Blend it for 2 minutes or until well combined.
Now pour the pudding mixer into the bowl which already has caramel liquid.
Now cover the bowl with aluminum foil or with a lid.
Keep a pan with water for boiling. Stop the stove and Place the pudding bowl into the boiling water. The boiling water should be up to ⅓rd of the pudding bowl.
Cover the pan with a lid and turn on the stove and let it cook on low flame for 40 mins.(Check it with a tooth pick, insert the tooth pick in its center if it comes clean it means it’s cooked)
Or you can bake it into oven.
After 40 mins, carefully remove the bowl from water and let it cool.
Keep in fridge, preferably overnight.
Now turn the cake over the serving plate. Clean the excess sugar syrup from the cake with a kitchen towel.