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1
Preheat the oven to 300 degrees F. Combine 1 1/2 cups of the brown sugar, the measured salt, corn syrup, and about 1/4 cup water in a heavy-bottomed saucepan.
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2
Cook over medium-high heat, stirring with a whisk, until the mixture boils.
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3
Continue to cook until the bubbles become larger and start to pop more slowly, taking care that the sugar doesnt burn, 5 to 8 minutes.
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4
Remove the pan from the heat and slowly add the cream and milk, whisking until the sugar is completely mixed with the liquids.
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5
Set aside.
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6
Whisk together the egg yolks, the remaining 1/4 cup of brown sugar, and the vanilla in a large bowl.
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7
Slowly ladle the cream mixture into the egg mixture while continuing to blend with a whisk.
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8
Strain the liquid through a fine mesh sieve to remove any bits of undissolved sugar.
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9
Lay a piece of plastic wrap over the custard so its directly touching the surface, then carefully remove the plastic wrap.
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10
This will remove the foam that you created while whisking.
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11
Use a large spoon to lift out any remaining bubbles.
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12
Arrange the ramekins in a deep baking dish or roasting pan.
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13
Use a ladle to pour the custard into the little pots or ramekins.
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14
Fill the pan halfway up the sides with hot water.
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15
Cover the pan with foil and bake until the custards barely jiggle in the middle, about 40 minutes for 6-ounce ramekins.
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16
Cool in the water bath to help the custards finish setting.
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17
Transfer to a rimmed baking sheet, cover tightly with plastic wrap, and chill until cold, at least 3 hours.
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18
Lightly sprinkle each ramekin with coarse gray salt just before serving.
