Peanut FreeTree Nut FreeDairy FreeWheat FreeEgg FreeSoy FreeFish FreeShellfish FreeGluten FreeOthersGather all the ingredients and equipment.Combine 1 cups (340 grams) of sugar and water together in a sauce pan over medium heat and cook until the mixture turns to a dark golden syrup, being careful not to stir. Remove from heat and immediately pour into 16 individual ovenproof dessert cups or ramekins. Set aside.Combine the eggs, egg whites, vanilla, milks, corn starch, 2 tablespoons sugar and cream cheese in a mixing bowl. Beat until smooth and creamy.Pour batter into the prepared cups; set the individual cups into a large shallow pan. Add hot water to the pan until it reaches about halfway up the sides of the cups.Bake the custards at 325F (163C) for about an hour, or until the custard is set, taking caution of overcooking the custard. Immediately remove the custards from the water bath and chill for 4 hours.Run a sharp knife around the rims of the cups. Place a plate over the top of the cup, and invert the plate and cup at the same time. Gently remove the cup from the plate and serve.