Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 3 large (150g) eggs
  • ½ cup (120ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.5g) fine sea salt
  • 1 tbsp (14g) butter, melted

Instructions:

  1. Place the softened cream cheese and eggs into your blender or food processor. Pulse on high for 60 seconds until the mixture is completely smooth and no white clumps remain.
  2. Slowly pour in the heavy cream, vanilla extract, salt, and melted butter while the blender is on low. Blend for another 30 seconds until the mixture looks glossy and uniform.
  3. Divide the mixture evenly between four ramekins.
  4. Place the ramekins in the refrigerator for at least 2 hours. The pudding is ready when the top feels firm to a light touch and the pudding holds its shape.