• Pre heat the oven at 350 F
• Combine eggs, evaporated milk, condensed milk, vanilla and cream cheese in a blender (or a Thermomix, if you have one)
• Blend for 3 minutes at medium speed, or for 30 seconds at speed 4 in the Thermomix
• Strain the mixture and refrigerate for at least one hour

Instructions for the Caramel:

To make the caramel:

• Combine sugar and water in a non-reactive pot; place on stove and simmer for 10 minutes or until golden brown
• *do not stir and handle with care

Putting it all Together:

• Pour caramel into 10 4 ounce moulds and let stand for 5 minutes
• After sugar has set, pour cheese mixture into mould
• Place in a baine marie and bake in the oven for 30 - 45 minutes
• Place well covered in the refrigerator for 24 hours
• Using a thin knife, run along the inside of the custard cup and flip the mould upside down onto a plate