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1
Preheat the oven to 300.
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2
In a medium saucepan, combine 1 cup of the sugar with 1/4 cup of water and cook over moderate heat, stirring, until the sugar is dissolved.
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3
Cook undisturbed until a deep-amber caramel forms, about 6 minutes.
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4
Remove from the heat and add 2 tablespoons of water to stop the cooking.
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5
Immediately pour the hot caramel into eight 1/2-cup ramekins.
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6
Set the ramekins in a large roasting pan.
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7
In a small saucepan, melt the creme fraiche over low heat.
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8
In a medium bowl, whisk the egg yolks with the whole egg and the remaining 1/2 cup of sugar.
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9
Whisk in the creme fraiche, heavy cream and salt.
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10
Strain the custard into a large glass measuring cup and pour into the ramekins.
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11
Set the pan in the center of the oven and add enough hot water to reach halfway up the sides of the ramekins.
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12
Cover the pan with foil and poke several holes in the top.
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13
Bake for about 1 hour and 10 minutes, until the custards are set around the edges and just jiggly in the center.
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14
Let the custards cool in the water bath, then remove from the water.
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15
Cover the ramekins with plastic wrap and refrigerate the custards overnight.
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16
Run the blade of a thin knife around the inside of each ramekin to loosen the custards.
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17
Invert the custards onto plates, tapping the plates lightly on the table to release the custards.
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18
Pour any extra caramel from the ramekins on top and serve.
