Pour the milk in a pot with the chocolate. On medium heat, bring it to a simmer and the chocolate will melt. Stir regularly.
Remove from the stove and add the cold cream to the milk chocolate.
Add the egg yolks and the sugar that you would have previously beaten together.
Take a baking sheet that has little borders, place your ramequins filled up with the preparation. Add water so your ramekins are in a water bath.
Bake for 25-30 minutes at 375F.
Allow to cool down and keep refrigerate for 2 hours.