1 Bring the milk to a boil.
2 Add the liquid cream and sugar off the heat.
3 Break the eggs and keep only the yolks, which you add to the mixture.
4 Let it cook over low heat.
5 Pour this cream into heat-proof ramekins.
6 Bake in the oven for 10 minutes at 350°F (355°F (180°C)).
7 Remove the ramekins and let cool if you want to enjoy them cold, or top them, while still warm, with brown sugar that you will caramelize using a kitchen torch.
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