Add the whole egg and egg yolk to a bowl and beat.
Add the cream cheese and granulated sugar and mix while immersing the bowl in hot water.
Once it's smooth, remove from the hot water, add the mascarpone and lemon juice and mix.
Add the beaten egg a little at a time to Step 3 and mix.
Add the milk, heavy cream, vanilla beans (seeds and pods) to a pot and heat.
Add step 5 to step 4, mixing as you add (completely melt the cheese).
Send through a strainer once. I do twice - the second time I use a tea strainer.
Add to your bottles evenly. If you use a measuring cup with a spout, you can add it cleanly. Close the top with aluminum foil.
Add to a deep pot, and add enough water to fill up about 5 mm of the pot (it's not a lot of water).
Heat, and once the edges start to bubble close with a lid and steam on low heat for 12 minutes.
Stop the heat and leave them in the pot for 5 minutes to continue steaming.
Once the outer has a film and jiggles when shaken, they're done (cool and they'll be just right).
And they're finished.
Story Behind this Recipe
A new version of the cheese pudding I made before! I added mascarpone and vanilla beans for an elegant taste.
Please adjust the amount of granulated sugar to your tastes. For the steaming time, if the top has a film and it seems like it's going to pour out if you tip the bottle, that's what you're aiming for. If it's too loose then it'll be watery so be careful!