Mix cream cheese and milk with a hand whisk or fork. When it's creamy, add in sugar and vanilla and mix until smooth. Texture might seem grainy because it's brown sugar after all, but that's ok.
Whisk eggs in a separate bowl. Do it SMOOTHLY so you do not incorporate lots of air into the batter.
Mix cream cheese and whisked eggs by hand until mixture is smooth. Again: do not overmix.
Prepare a bain-marie (ie: fill a baking tray with warm water and place your molds here). Preheat oven to 200ÂșC (400F).
Grease molds with the caramel sauce and pour mixture on them.
Place them in the baking tray with the water.
Bake for 30-35 minutes or until they have set. Time depends on your oven.
Let them chill for at least 6 hours before you unmold them.
Eat cold and enjoy!
Notes
Allow the cream cheese to soften to room temperature so it's easier to mix.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.