Easy

unit

Preheat the oven to 180 degrees (th. 6) and place a casserole dish with water in it to hold your ramekins later.

Soften the cheese, preferably Philadelphia.

In a large bowl, beat the eggs with the milk and cream until smooth.

Put some liquid caramel in the bottom of the ramekins, then pour the mixture over the top. Bake for 40 minutes.

Remove the ramekins and leave to cool, then chill in the fridge for at least 2 hours.

Turn ramekins onto plates, then pour liquid caramel over the top.