Heat the milk.

Bring the milk to a boil.

Remove the saucepan from the heat.

Off the heat, add the sugar, cream, and egg yolks.

Return to low heat and gently stir until the mixture thickens and is very hot.

Pour into ramekins.

Place the ramekins in a water bath and bake in the oven for 1 hour and 15 minutes.

Once cooked, remove from the oven and let cool.

Then refrigerate for 2 hours.

When ready to serve, sprinkle with brown sugar and caramelize the top.