Heat the Milk. While heating, mix together the sugar and pectin. Once the milk is heated, as the mix of these two ingredients.
Add the egg yolks to the mixture, and mix in for a homogeneous consistency.
Pour the mixture over the Mi-Amère. Let this melt for 2 minutes, and then mix together.
Pour 120 g of the preparation in ramekins and refrigerate for at least 4 hours.Before serving, sprinkle a mix of sugar/brown sugar and caramelize with a torch.