1 deep mold of 9 or 10 inches
1 c. sugar to make caramel in the mold
1 (8 oz.) cream cheese
1 c. milk (evaporated)
1/4 tsp. salt
1 tsp. vanilla
5 eggs
1/2 reg. milk
1 can condensed milk

Melt 1 cup of sugar until brown and run it to the side of the mold. Turn oven to 325 degrees. In a big pan as a double boiler (1/4 of water).

In the blender, add cream cheese in pieces, milk, salt and vanilla. Beat in blender for 1/2 minute. Add milks and eggs. Last condense milk for another 1/2 minute. Rise 350 degrees in oven, covered with aluminum foil for 45 minutes. Then another 45 minutes without cover until knife comes out clean. Leave it out to cool for 2 hours. Then put it in refrigerator for hours. Turn it upside down when it is cold.