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1
Add the cream cheese and granulated sugar to a bowl.
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2
Immerse the bowl in hot water and mix.
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3
Add the egg yolk one at a time (add lemon juice here if desired).
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4
Add the milk, heavy cream, and vanilla beans (both seeds and pods) to a pot and heat until hot.
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5
Preheat your oven to 150C.
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6
Add the milk from step 2 to the bowl from step one a little at a time (remove the pods).
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7
Mix to ensure that it's smooth.
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8
Send the mixture from step 3 through a strainer.
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9
I recommend using a tea strainer, or something with very delicate straining abilities.
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10
Pour the mixture into the ramekins evenly.
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11
Put the ramekins into a deep container and add enough hot water to come up to a third of the height of the ramekins.
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12
Place in the bottom level of the oven and bake for 25 to 30 minutes at 140C.
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13
If you give it a little shake the top should jiggle.
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14
If you skewer it there may be a little mixture left on the toothpick, but if you cool it it'll come out nicely.
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15
Take it out of the oven quickly and let it cool.
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16
Afterwards cool in the refrigerator for one hour.
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17
Top with granulated sugar, enough to completely cover, and cook with a burner until it turns golden brown.
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18
Please cool in the refrigerator again.
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19
It's complete.
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20
It's very soft and creamy and melts in your mouth.
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21
These are heart-shaped ramekins.
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22
I baked them at 150C for 30 minutes.
