Add the milk, the cream cheese, and the butter to a large saucepan. Heat over low heat, constantly stirring, until melted and combined. Then, take off heat, and while it's still hot, stir in the flour and the cornstarch. Next, add the egg yolks and stir until lump-free and well combined.

To make the meringue, first, whisk the egg whites until foamy. Then, with the mixer running, add the sugar in batches and whisk until soft peaks.

Add about a third of the meringue to the cream cheese and egg yolk mixture. Then, using a whisk, working from top to bottom and in circular motions, slowly stir the meringue into the mixture to loosen it a bit.

Add the rest of the meringue in two batches, stirring each batch slowly (with a whisk, in a circular motion, and working from top to bottom) into the cream cheese and egg yolk mixture. Finally, give the batter a few slow turns with a spatula, taking care to scrape the bottom and the sides of the bowl and working from bottom to top.

Place inside the roasting tray filled with water
bake at 120°C for 20 minutes.
And up the temperature to 150°C bake for 15 minutes after 15 minutes. Open the oven door for 10 seconds, then close. And Lower the oven temperature to 100°C and bake for 40 minutes.