Bring the milk to a boil.

Whisk the egg yolks and granulated sugar together until pale and creamy.

Off the heat, stir the cream into the milk, then add the egg yolk and sugar mixture.

Cook over low heat without boiling.

Pour the mixture into small ramekins and bake in a water bath at 350°F (180°C) for 50 minutes.

Let cool, then sprinkle 1 tablespoon of brown sugar over each custard and caramelize with a kitchen torch.

Enjoy!