• 1 package (200g) cream cheese, at room temperature
• 6 large eggs
• 1 ½ cups (340g) evaporated milk
• 1 package (400g) sweetened condensed milk
• 1 tablespoon (10ml) vanilla extract
METHOD
First, prepare the caramel:
1. In a small saucepan, combine the sugar and water and boil until the caramel forms, about 8-10 minutes, or until it achieves a light golden color.
2. To prevent the sugar from crystallizing around the edges of the pan, wipe the sides with a pastry brush dipped in water. Carefully pour the caramel into a rectangular baking dish (approx. 12x22cm).
3. Swirl the dish so the caramel coats the bottom and slightly up the sides. Set aside.
For the custard:
1. In a bowl, place the cream cheese and beat until smooth. Add two eggs and beat until incorporated with the cheese. Then, add the remaining eggs two at a time, beating after each addition. Add the sweetened condensed milk, beat with an electric mixer, and then add the evaporated milk.
2. Add the vanilla and mix gently. Place the caramel-coated dish into a larger roasting pan. Strain the custard mixture into the dish to remove any bits of egg. Pour hot water into the roasting pan so that the water level reaches halfway up the side of the custard dish. Bake in a preheated oven at 160°C (320°F) for 50 minutes.
3. Carefully remove the custard from the roasting pan and let it cool on the counter. Place it in the refrigerator for 8 hours to chill completely. The next day, run a spatula or small knife around the edge of the custard to loosen it from the sides, invert it onto a serving plate, and serve.
