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1
Stir the gelatin and 2 teaspoons water in a small bowl until dissolved.
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2
Put 3/4 cup sugar into a large skillet over medium-high heat.
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3
Cook, without stirring, until sugar at edges begins to melt and turn clear, about 3 minutes.
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4
Continue to cook, stirring constantly, until medium amber, 1 1/2 to 2 minutes.
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5
Remove from heat.
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6
Stir in 1/2 cup plus 2 tablespoons water.
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7
If sugar begins to solidify, return pan to medium heat until melted.
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8
Set caramel aside to cool completely.
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9
Prepare an ice-water bath; set aside.
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10
Whisk eggs and yolk in a medium bowl; set aside.
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11
Bring cream, milk, 1/4 cup sugar, and the salt to a simmer in a medium saucepan over medium-high heat.
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12
Whisk half the hot cream mixture into the eggs.
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13
Pour cream-egg mixture back into saucepan.
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14
Add gelatin mixture; whisk until combined.
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15
Reduce heat to low.
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16
Cook, stirring constantly, just until mixture is thick enough to coat the back of a spoon, about 3 1/2 minutes.
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17
Pour custard into a bowl set in the ice-water bath.
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18
Let cool completely, stirring constantly, about 3 minutes.
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19
Transfer to a large, shallow bowl.
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20
Refrigerate until set, at least 30 minutes.
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21
Pour reserved caramel over custard.
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22
Divide among serving cups or bowls.
