Bring cream, milk and 100 g sugar to the boil. Whisk orange liqueur, egg yolk and eggs. Mix the hot cream mixture with the eggs while stirring constantly.
Place eight moulds (each containing approx. 150 ml) on the fat pan. Pour in egg milk. Push the fat pan into the preheated oven (electric cooker: 125 °C/circulating air: not suitable/gas: see manufacturer). Pour on hot water so that the moulds for 2⁄3 are in water. Cook the cream for about 1 hour. Leave to cool and chill, preferably overnight.
For the sugar crust, sprinkle 1 tablespoon of sugar on each and caramelise with a kitchen gas burner or under the hot oven grill until golden brown. Serve with melon salad.