Add the cream cheese and granulated sugar to a bowl. Immerse the bowl in hot water and mix. Add the egg yolk one at a time (add lemon juice here if desired).
Add the milk, heavy cream, and vanilla beans (both seeds and pods) to a pot and heat until hot. Preheat your oven to 150℃.
Add the milk from step 2 to the bowl from step one a little at a time (remove the pods). Mix to ensure that it's smooth.
Send the mixture from step 3 through a strainer. I recommend using a tea strainer, or something with very delicate straining abilities.
Pour the mixture into the ramekins evenly. Put the ramekins into a deep container and add enough hot water to come up to a third of the height of the ramekins. Place in the bottom level of the oven and bake for 25 to 30 minutes at 140℃.
If you give it a little shake the top should jiggle. If you skewer it there may be a little mixture left on the toothpick, but if you cool it it'll come out nicely.
Take it out of the oven quickly and let it cool. Afterwards cool in the refrigerator for one hour.
Top with granulated sugar, enough to completely cover, and cook with a burner until it turns golden brown. Please cool in the refrigerator again.
It's complete. It's very soft and creamy and melts in your mouth.
These are heart-shaped ramekins. I baked them at 150℃ for 30 minutes.
Story Behind this Recipe
I ate a lot of different brulees, but I thought that cream cheese would be the most delicious. So that's how I came up with this recipe.
Please adjust the amount of granulated sugar as you like. If using lemon juice, use about 2 teaspoons.