1. Combine the milk, heavy cream, 1/4 cup sugar, lime zest and salt in a medium saucepan. Bring contents of saucepan to a simmer over medium heat, stirring occasionally to prevent burning.
2. Meanwhile, in a medium mixing bowl, whisk the remaining 1/4 sugar with the egg yolks. Add the cornstarch and lime juice and whisk until a thick paste is formed. Set aside.
3. Once the milk mixture comes to a gentle simmer, remove the saucepan from the heat. Slowly pour about 1 cup of the hot milk mixture into the egg yolk mixture and whisk constantly. Continue to slowly pour the remaining hot milk mixture into the egg yolk mixture, whisking well.
4. Pour the contents of the mixing bowl back into the saucepan over medium-low heat. Cook until the pudding thickens, about 8 minutes, whisking constantly. When the pudding begins to boil (you may need to stop whisking for a moment to see the bubbles), keep on the heat for 1 more minute.
5. Remove the pudding from the heat and add the cream cheese and vanilla. Whisk well until the cream cheese has completely dissolved and the mixture is smooth and creamy (you may have a few small chunks of cream cheese here but don’t worry).
6. Pour the pudding through a fine mesh strainer into a large bowl. Serve warm or cover with plastic wrap and let chill in the refrigerator for at least 1 hour.
7. Make the toasted graham cracker topping: Melt the butter in a small skillet over medium heat. Once melted, add the graham cracker crumbles then stir to combine. Allow graham cracker to toast, stirring occasionally for about 5 minutes or when graham crackers turn a golden brown color. When serving pudding, place a spoonful of pudding in a bowl and top with graham cracker crumbles and blackberry sauce (see recipe below) or use room temperature store-bought blackberry jam.

Blackberry Tequila Sauce

1. Combine blackberries, sugar and tequila in a medium saucepan and bring to a boil, stirring and mashing the blackberries as the mixture heats up. Once boiling, reduce heat to medium-low then add the cornstarch slurry. Mix well and let simmer for about 8 minutes or when the sauce thickens and most of the blackberries have softened. Remove from heat and let cool at room temperature before serving over pudding.