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Combine the sugar and 2 tablespoons (30 g) of room temperature water in a saucepan.
Cook over medium heat without stirring until the mixture reaches a deep golden color.
Remove from heat and carefully add the hot water (2 tablespoons/30 g), stirring quickly to combine.
Pour the caramel into molds and set aside.
In a bowl, soften the cream cheese and mix with condensed milk, sugar, and eggs until smooth.
Heat the whole milk, heavy cream, and vanilla extract in a saucepan until bubbles form at the edges.
Gradually pour the warm milk mixture into the cream cheese mixture, stirring constantly to avoid lumps.
Strain the mixture twice through a fine sieve to ensure a smooth custard.
Gently pour the custard into the molds over the caramel layer.
Preheat the oven to 300°F (150°C).
Place the molds in a baking dish and fill the dish with hot water until it reaches halfway up the molds.
Bake for about 50 minutes, or until the custards are set.
Chill the puddings in the refrigerator for at least 3 hours.
To unmold, dip the mold bases briefly in warm water, run a knife around the edges, and invert the puddings onto a plate.