How to make
Beat the eggs using a mixer. Add the condensed milk, then the cream cheese and vanilla.
Continue beating until homogenous. At the end of the beating, add the milk. Stir.
Caramelize the sugar and distribute it in the baking molds. Distribute the egg mixture in the molds as well.
Arrange the molds in a deep baking pan. Pour water into the baking pan, by covering 1/2 of the height of the molds.
Bake until brownish at 360°F (180°C) for about 50 minutes.
Make sure during baking that the water does not boil.
Remove the finished Creme Caramel from the oven and leave it until the water cools. Before serving, turn the molds over onto plates.