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

Instructions for the Caramel:

To make the caramel:

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

Putting it all Together:

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