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1
Heat the oven to 350 degrees F. In a large mixing bowl, lightly whisk the egg yolks until smooth.
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2
Set aside.
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3
In a medium, heavy-based saucepan, heat the brown sugar, milk, and cream over medium-high heat, stirring to dissolve the sugar.
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4
Scald the mixture (do not boil it) and remove it from heat.
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5
While the cream mixture is heating, dissolve the sugar and water over low heat in a large, heavy-based saucepan increase the heat to high and boil the sugar until it=s amber in color.
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6
If the sugar starts to sputter, use a pastry brush dipped in water to wash down the sides of the pan.
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7
As soon as the sugar turns dark amber (like a old penny), carefully and slowly pour the hot cream into it, stirring the mixture.
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8
(The caramel will bubble as you add the cream, so use a long wooden spoon or whisk to combine them.)
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9
Gently and slowly whisk the cream mixture into the egg yolks.
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10
Stir in the salt and vanilla.
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11
Strain the pudding and cool it in an ice bath or refrigerate until cool.
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12
Skim of any air bubbles from the pudding mixture and divide the cool pudding mixture among 6 (6-ounce) ramekins.
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13
Set the ramekins in a shallow roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins.
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14
Cover the pan with foil.
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15
Bake the pudding until just set.
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16
Begin checking after 1 hour.
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17
When gently shaken, they should no longer look liquid; instead, the custard will move as one mass.
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18
Allow the pudding to cool to room temperature in the water.
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19
Refrigerate the pudding for several hours or overnight before serving.
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20
The pudding will keep its dark color if refrigerated uncovered.
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21
It will taste no different but will look lighter if you cover it, which you should do (after it has cooled completely) if you have any strong flavored-food in you refrigerator
