3 large eggs
3 large egg yolks
4 oz. cream cheese
1-1/2 teaspoons vanilla
1- 14oz can sweetened condensed milk
¾ cup milk
1 cup sugar
Place eggs, egg yolks, cream cheese, vanilla, sweetened condensed milk and milk in a blender. Mix until cream cheese has dissolved and you have a frothy almost milkshake consistency.
Very slowly and on low-med heat, melt 1 cup sugar. I use an old saucepan and a wooden spoon. Watch carefully and keep stirring until it turns into a golden brown syrup and sugar crystals are completely melted.
Grease all your ramekins with butter and pour melted sugar in each equally (or in an 8 or 9 inch greased pie plate.) Quickly swirl it around the bottom. It will harden fast.
Note: As soon as you are done pouring out the syrup, fill your saucepan with hot tap water and let sit in the sink to dissolve what is left in the pan. If you don’t, it will be impossible to clean up later because it hardens and sticks to the pan.
Pour custard mixture on top of hardened syrup.
Place ramekin cups/pie plate in a bain marie (water bath) adding water halfway up sides.
Bake at 350 for 50-60 minutes.
Cool on counter and then place in refrigerator for 12-24 hours. When ready to serve, place bottom of plate/ramekin in a little warm water for a few minutes and turn over onto serving plate.