Put the eggs, cheese and condensed milk into a quart container; fill with whole milk. Blend in a blender or with hand held blender, until well mixed. Take a 1 1/2 quart souffle pan and have it ready. Sprinkle 4 Tablespoons of sugar in skillet (best Teflon covered, or T-fal) over bottom, a little up the side. Put pan on top of oven on low heat, and the sugar will melt. After the sugar melts pour in 1/2 cup of water and let simmer on low heat until it bubbles (dont use the spoon), tilt and play with pan, until caramelized. You might need to add a bit more water. When its all caramelized, you put in souffle pan (NO butter). Cover the sides and the bottom. Pour the custard over the caramel in pan. Cover the top with aluminum foil. Preheat the oven to 375. You will need a large casserole; 9x12 or bigger to hold the souffle pan. Pour water into the casserole, place in middle, of casserole...put it in the oven. Bake for 1 1/2 hours, test with fork (remove small part of foil) to see if it is dry and firm (doesnt shake)... Cool and then refrigerate...serve cold. Turn it out, after it is cool. NOTES: The cheese doesnt really give flavor but cancels out the taste of the eggs. Aunties Note: This recipe was given to me Rildo Ferreira who lives in Framingham and is from Brazil. Posted to MC-Recipe Digest by "M. Hicks" on Feb 7, 1998