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Preheat the oven to 300°F and lightly grease an 8x8 or 9x9 baking pan.
In a bowl, whisk together the eggs, milk, and salt until fully combined and smooth, or use an immersion blender for an extra smooth mixture.
Then add in the heavy cream and whisk by hand.
Optional: strain the mixture through a fine mesh sieve to remove bubbles and ensure a super silky texture.
Let the mixture sit for about 10 minutes to allow any remaining bubbles to rise to the surface.
Pour the mixture into the prepared baking pan and gently tap or bang the pan on the counter to release any large air bubbles.
Place the filled pan inside a larger 9x13 baking dish and carefully pour hot water into the larger dish until it comes about halfway up the sides of the smaller pan.
Lightly tent the pan with a piece of foil and transfer to the oven.
Bake for about 25 minutes, or until the eggs are set and the center feels firm, not jiggly.
Remove from the water bath and let cool slightly, then carefully flip the eggs over onto a cutting board.
Slice into 9 even patties.
Stack the egg patties with parchment paper squares in between each layer and store in an airtight container in the fridge.