Pre-heat the oven to 130°C or its lowest temperature. Lightly oil baking pans with a brush. Heat the cream in a small saucepan until it starts to boil. Remove the cream from heat, add ETİ Milk Chocolate that has been broken up into large pieces and mix. Mix the egg yolks and sugar in a deep bowl until the mixture’s color gets lighter and the sugar is well dissolved. Add the cream cheese and vanilla to the egg mixture. Slowly add the ETİ Milk Chocolate mixture to the egg mixture and beat until well combined. Split the mixture equally between the baking pans until they are 3/4 full. Bake the crème brûlée for 45 minutes. After it cools, place it in the refrigerator and cover the top with a sprinkling of brown sugar before serving. Melt the sugar on top by placing it in the oven at its highest temperature with the oven door open. If you have a torch, you can use it instead of the oven to melt the sugar before serving.