So have your hand at the traditional Normandy-based recipe below (my own painstakingly adapted version for...Americans working without measuring scales), your taste buds will dance with delight.
PS- recipe in English & French!
1/2 tsp sea salt
pinch of baking soda
*optional* a generous shot of rum (or rum extract)/une bonne rasade de rum
Turn stove to high-med heat. Pour milk into large saucepan, big enough to hold all the milk with ample room on top. Stir in remaining ingredients. Bring milk mixture to a boil, paying very close attention that it does not over boil and spill out. Once it reaches a boil, turn stove down to its lowest heat setting, just below a simmer. Let sit for 2-3 hours (depending on desired thickness) making sure to stir every so often (not too much) to avoid foaming. Note: If you do not keep an eye on it (like I ignorantly did not do in the beginning) it will foam up, boil over, or create that infamous silky film layer that will never stir in again...so keep an eye on it!
Faire bouillir tous les ingrédients à feu très doux dans une grande casserole, en mélangeant régulièrement jusqu’à ce que la préparation acquière la consistance voulue. Plus la crème reste longtemps sur le feu et plus la consistance en sera épaisse.