Chop the cilantro and garlic cloves. Put the butter in a skillet and sauté the garlic, add the cilantro, season with salt and pepper, then remove from heat.

Pour the milk and cream into a saucepan and bring to a boil. Remove from heat and add the cilantro and garlic mixture, stir and let cool slightly. Whisk the egg yolks and whole egg, then slowly pour in the warm cream while stirring.

Distribute the escargots in small dishes and pour the cream over them. Place them in a large dish with a bit of water at the bottom and bake for 35 minutes in a preheated oven at 390°F (200°C).

Remove the dishes from the water bath, let cool, refrigerate, and sprinkle with Parmesan cheese before serving. You can brown them with a kitchen torch.