In a large bowl, combine milk and cream cheese. Stir while heating over a double boiler.

Once melted, remove from heat and mix in unsalted butter.

Gradually add egg yolks in 2–3 portions, mixing well each time.

Mix in lemon juice.

Sift cake flour and cornstarch into the mixture and stir until smooth.

Whip egg whites with sugar in portions until soft peaks form.

Fold 1/3 of the meringue into the yolk mixture.

Gently fold in the remaining meringue.

Pour the batter into molds.

Tap the molds on the counter to release air bubbles.

Place the molds in a baking pan filled with hot water.

Bake in a preheated oven at 180°C for 8 minutes.

Slightly open the oven door to release steam.

Lower the oven temperature to 120°C and bake for 35 minutes.