Add the eggs, sweetened condensed milk, evaporated milk, cream cheese, Edam cheese, and vanilla extract to a blender. Blend until the mixture is smooth and aromatic.

In a separate step, place 2 tablespoons of sugar and 2 tablespoons of water in a 20 cm (8-inch) flan or loaf pan. Heat over the stove, swirling the pan constantly to prevent burning, until the sugar turns a caramel color. Remove from heat and let cool for 5 minutes.

Pour the blended mixture into the caramelized pan. Cover with a sheet of aluminum foil and place in a pressure cooker with a water bath. Cover and heat until steam comes out forcefully from the valve, then lower the heat and cook for 15 more minutes. Let cool until the pressure releases naturally.

Garnish with sliced almonds or grated Edam cheese and refrigerate for 30 minutes to firm up. Serve and enjoy!