Caramel
1 cup sugar
1/2 cup water
Combine in a small saucepan and bring to a boil, over low heat, increase to medium high and gently swirl the pan, allowing the sugar to turn a deep amber color. Do not stir the sugar. Remove from the heat and pour into 8 ramekins. Swirl the sugar in the ramekins to evenly coat the sides and bottom.
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Custard
1½ cups whole milk
1½ cups light cream
3 eggs
2 large yolks
¾ cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Preheat oven to 350˚F
Heat milk and cream, stirring over medium. When it gets to 160˚F remove from the heat. Whisk the eggs, yolks, sugar until just combined. Whisk the warm milk with salt, vanilla and temper into the eggs. Strain and pour into ramekins.
Bake in a bain marie, loosely covered for about 35-40 until they are set on the edges but still have a slight jiggle in the center. Cool to room temperature then place in the fridge.
Using a paring knife, unmold the crème caramel. Invert. Or enjoy without unmolding, it’s up to you!