For the caramel vanilla pudding, first preheat the oven to 200 °C.
Heat the sugar and water and melt until the caramel is golden brown. Pour into ovenproof ramekins so that the bottom of each is covered.
Mix the two types of milk, the vanilla pulp and the cream cheese. Then stir in the eggs a little at a time. Pour into the ramekins.
Place the small ramekins in a large ovenproof dish (such as a casserole dish) and pour in hot water to about half the height of the ramekins.
Place in the oven for about 10 minutes. Then turn down to 160 °C and cook for another 45-60 minutes. Test with chopsticks. Remove and let cool.
Turn out the caramel-vanilla pudding from the ramekins and serve.