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1
Place yolks in a large mixing bowl and whisk lightly.
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2
Set aside.
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3
Combine the sugar and 1/4 cup water in a heavy, medium saucepan and place it over low heat.
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4
Cook until the sugar is dissolved, about 7 minutes.
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5
Raise the heat to high and cook, watching it closely, until the sugar turns a golden amber color.
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6
While the sugar is cooking, whisk the milk, cream and brown sugar together in another saucepan and place it over high heat.
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7
Bring just to a boil and remove from the heat.
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8
As soon as the caramel is golden, remove it from the heat and immediately begin to slowly stir in the hot milk and cream.
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9
(Be careful as the mixture will bubble up and sputter.)
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10
Continue to stir until all the milk has been added.
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11
Pouring in a slow, steady stream, whisk the hot cream mixture into the eggs.
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12
Whisk in the vanilla and salt.
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13
Strain through a fine-mesh strainer.
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14
Refrigerate until cool.
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15
Preheat oven to 300 degrees.
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16
Using a spoon, skim off any air bubbles from the top of the custard mixture.
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17
Divide the mixture between 6 -cup ramekins or custard cups and place them in a roasting pan.
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18
Add boiling water to the pan to come halfway up the sides of the ramekins and cover the pan with aluminum foil.
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19
Bake the puddings until they are set around the edges but still have an area in the center about the size of a quarter that remains somewhat loose, about 50 minutes.
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20
Remove custards from the roasting pan and refrigerate several hours or overnight.
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21
Serve with whipped cream if desired.
