Prep a cup of water and a brush for wiping sugar crystals off the sides of the pan to prevent crystallization.

Place 3” ramekins in a deep pan.

Add sugar and 1 ½ tbsp of water to the saucepan. Cook on medium until sugar melts and starts to bubble.

As soon as the caramel starts to color, turn down heat and swirl pan to spread amber color. Remove from heat after about 30 seconds, don’t let sugar burn. It happens fast once color shows up.

Pour caramel quickly into prepared ramekins. Set aside to harden.

In a tea kettle boil about 3 cups of water for the water bath to use later.

In a saucepan add milk, cream, sugar and salt. Bring to a simmer.

In a bowl whisk eggs, egg yolks, and vanilla. Temper egg mixture by ladling ⅓ of the milk mixture into the eggs while whisking constantly.

Pour tempered eggs into a saucepan and whisk into the milk liquid.

Let custard simmer while stirring for 2 minutes.

Pour custard into a measuring cup through a sieve to remove any chunky bits.

Divide custard evenly between the ramekins.

Pour hot kettle water into the prepared baking dish around ramekins. Water level should be ⅓ the way up the side of ramekins.

Bake 35 minutes. The center should still have a jiggle.

When they chill for about 20 - 30 minutes. Wrap tops with plastic and chill overnight.

To serve, run a small knife carefully around the edges. Invert onto a serving plate.

Serve alone or with whipped cream or fruit.