Serves for 6:
In a pot, boil the milk with the thick cream.
Beat the egg yolks with the sugar in a pot until they are pale and creamy and add them in the milk.
Keep cooking over low heat, stirring, until mixture thickens enough to coat the back of a spoon.
Put the cream in an oven dish and refrigerate for 5 or 6 hours.
Preheat the grill.
Sprinkle with sugar the cream.
Put the oven dish in the oven with ice cubes around and grill for a few minutes, to caramelize sugar.
Leave in the fridge until serving.