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1
Preheat the oven to 300 degrees, with one rack in the middle of the oven. Pour the cream, muscovado sugar, and salt into a small saucepan. Put the pan on a burner heated to medium heat. Stir the mixture, gently, until the sugar has completely dissolved. Set aside.
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2
In another saucepan, bring the tablespoons of water and turbinado sugar to a boil on medium heat, stirring until the sugar has dissolved. Keep cooking this mixture, stirring fairly frequently, until it has browned and become bubbly. (This should be about five minutes.) Remove this pan from the heat. Slowly, savoring every smell, pour the hot cream mixture in a drizzle. Whisk this continuously until it has all combined.
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3
In a separate bowl, mix the egg yolks and vanilla extract until it has become a custard. Pour this custard through a fine strainer, slowly. Remove any foam from the remaining custard, then portion it equally into the ramekins.
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4
Place the ramekins in a baking pan and pour in enough hot water to fill the baking pan halfway up the side of the ramekin. Bake in the 300u00b0 oven, uncovered, until the custard has set around the edges, but the centers are still just a little shaky, about 40 minutes. Transfer the ramekins to a wire rack, then place this in the refrigerator to cool.
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5
After a few hours, remove the ramekins from the refrigerator to find that the custards have firmed up.
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6
Spread a thick layer of turbinado sugar over the top each custard, covering the surface entirely. Shake off any sugar that has not stuck to the top of the custard by turning each ramekin upside down over the sink. switch on your blowtorch. Hold the flame about four inches from the surface of the custard and slowly move it back and forth across the custard until it has become caramel brown. (And if you don't have a blowtorch, put the ramekins under the broiler. Be sure to watch them closely)
