in a stand mixer fitted with a padd

in a stand mixer fitted with a paddle attachment , beat the cream cheese with sugar until smooth . In a separate bowl. Combine eggs , yolks and milk. Add the eggs and milk mixture to the cream cheese and sugar mixture in stages , slowly, scraping the bowl as you go on to grevent lumps, Add the creme fraiche. Pass through a fine mesh strainer . Chill . Pour into a pavoni pastel mold and bake for 30 minutes at 110 ℃: turn the oven off and let the mixture sit for another 10 - 15 minutes . Check to see if it is reddy by gently shaking it . Chill completely and keep in the freezer . Remove from the mold the mold and keep in the ferrzer