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1. Place 24 marshmallows onto skewers and toast over an open flame until golden and charred slightly brown. (or place the marshmallows on a baking sheet and broil, turning until uniformly toasted.)
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2. Over medium heat, cook the toasted marshmallows, cream, milk, vanilla and salt in a saucepan, stirring constantly, until the marshmallows melt. (allow any charred bits to remain.) Let cool 20 minutes.
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3. Whisk the eggs and egg yolks in a bowl. Slowly whisk in the cooled marshmallow mixture, 1 cup at a time, being careful to not beat in too much air. Pour and press through a fine-mesh sieve into a large liquid measuring cup.
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4. Divide the custard among six 4-oz. ramekins set into a roasting pan. Transfer the roasting pan to the oven then add hot water to reach halfway up the ramekin sides. Bake until the custards are set but wobbly in the center, 30-35 minutes. Remove from the oven. When cool enough to handle, remove the custards from the water bath and let cool to room temperature, then cover with plastic wrap and refrigerate until firm, a minimum of 2 hours or overnight.
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4. Preheat the broiler. Transfer the custards to the freezer to chill, 15 to 30 minutes.
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5. Pulse the remaining marshmallows with 3 tablespoons hot water in a food processor until creamy, about 1 minute. Top each custard with 1 to 2 tablespoons of the marshmallow cream and gently spread to the edges with a dampened spatula.
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6. Broil until the tops are bubbly and dark brown. Transfer the creme brulees to the refrigerator to chill, about 1 hour. Serve cold or at room temperature
