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1. Preheat the over to 300 degrees
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2. Place the egg yokes in a large bowl and lightly whisk till smooth. Set aside.
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3. Over a medium-high flame, heat the brown sugar, milk and cream in a heavy saucepan and stir until the brown sugar starts to dissolve. Then heat until the milk is steaming and tiny bubbles have formed along the edges, but DO NOT BOIL. Remove from heat. Cover and keep warm.
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4. In a medium saucepan, combine the granulated sugar with 1/4 cup of water and bring to a boil over high heat. As soon as the sugar turns amber (ideally the color of a new penny), remove from heat. Carefully add 1/4 cup of the hot cream mixture, whisking until combined. Whisk in 2 more cups of the cream mixture, then add the rest.
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5. Temper the yolks with the caramel cream in a slow, steady stream (do it too fast and you risk scrambling the eggs), slowly and gently whisking the mixture continuously. Stir in the vanilla and salt. Strain the custard through a sieve into a pitcher. Skim off any foam or bubbles on top.
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6. Pour the custard into six 5-ounce ramekins, leaving 1/2 inch at the top of each. Place the ramekins in a roasting pan and carefully fill the pan with hot water until it comes up half way up the sides of the ramekins. Carefully cover the pan with foil.
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7. Bake in the oven for 45 to 47 minutes until set. (The temperature of the custard base and the water bath are factors that directly contribute to the time it takes for the creme to set.) When the custard is gently shaken, the center may seem a bit loose. This is okay. Remove the pan from the oven and let the creme finish setting in the water bath at room temperature uncovered. When cool, refrigerate uncovered to preserve the burnished color.
