Prepare the caramel: In a saucepan, gently melt the sugar. Be careful not to overcook. Once it turns brown, mix well and pour into the ramekins.

Prepare the cream: Whisk the eggs and granulated sugar until light. Heat the milk, then pour a small amount into the egg mixture while whisking. Add the rest all at once, continuing to mix, and pour into the ramekins.

Cover the ramekins with plastic wrap and place them in a pot with hot water over medium heat for 15 minutes.

Let cool, then use a plate to invert the ramekin as shown in the photo.