Line a 10 cm round baking tray with parchment paper. Preheat your oven to 150°C (302°F).

In a heatproof bowl over simmering water, melt the cream cheese, milk, and butter until smooth, about 5 minutes.

Remove from heat and sift in low protein flour and cornstarch. Whisk until no lumps remain.

Stir in egg yolks until fully combined.

Whip egg whites with lemon juice and salt until foamy, then gradually add sugar until medium stiff peaks form, about 4-5 minutes.

Gently fold the egg yolk mixture into the whipped egg whites.

Fill molds with approximately 70 g of batter each.

Bake in a bain-marie at 150°C (302°F) for about 60 minutes until slightly set and wobbly in the center.

Cool on a wire rack, remove from molds after 10 minutes, and allow to cool completely before serving.