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1
Preheat the oven to 300*F,.
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2
Place the egg yolks in a large bowl and whisk gently until smooth.
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3
Set aside.
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4
Heat the brownsugar, milk and cream in a saucepan until the sugar starts to dissolve, then heat to the scalding point (do not boil).
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5
REmove from heat; cover to keep warm.
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6
In a small saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil.
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7
If the sugar starts to spatter, use a pastry brush dipped in water to wash down the sides of the pan.
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8
As soon as the sugar turns amber, carefully add 1/4 cup of the hot cream mixture, whisking until combined.
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9
Whisk in 2 more cups of the cream mixture, then add the rest.
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10
pour the caramel cream into the yolks in a thin stream, whisking the mixture constantly.
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11
Strain through a seive into a bowl, add the salt and vanilla, and place the bowl in an ice bath, stirring to cool.
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12
Skim any foam from the surface and pour the caramel cream into six 5 ounce ramekins, leaving 1/2 inch at the top of each.
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13
Place the ramekins in a shallow roasting pan and fill the pan with hot water to come halfway up their sides.
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14
Cover with foil.
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15
Bake for 1 1/4 hours, or until the puddings are set, (when one is shaken, the center should look a little loose.
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16
The cooking time will vary on the temperature of the hot water added to the roasting pan).
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17
Remove from the oven; allow to cool in the hot water.
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18
Cover each ramekin with plastic wrap and refrigerate for 3 hours or overnight.
