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Instructions:
- Caramelize 1 cup of sugar in a copper pan (a regular pan is fine if you don't have a copper one). Heat over medium heat until it is melted and a medium carmel color. Don't let it get too dark or it will be bitter
- Pour carmelized sugar into 8 ½-cup ramekins and coat the bottoms (be careful - it is very hot). Set into a large pan - large enough to hold the ramekins with some space between and only about ½ inch deeper than the ramekins.
- Heat the cream, milk, ¼ cup of sugar, and vanilla bean until simmering (note: if you don't have a vanilla bean, use 1 teaspoon of high quality vanilla extract - add that to the egg mixture instead).
- Mix the eggs, ¼ cup of sugar, and salt using a spoon being careful not to incorporate any air - i.e., mix very slowly and gently.
- Pour the milk mixture into the egg mixture and gently combine. Strain into a large measuring cup or pouring bowl. Pour into the prepared ramekins to just below the rim. Let them sit in the pan for about 5 minutes. Using a small knife, pop any bubbles that rise to the surface. Pour hot water in the pan to about half way up the sides of the ramekins. Cover the pan with aluminum foil. Bake in a 300-degree oven for 30 to 45 minutes. Check for doneness after 30 minutes. Do not overcook.
- Remove the pan and release the steam. Let cool in the pan to room temperature. When cool, remove, cover with plastic wrap and place in the refrigerator for 24 hours. Invert onto plates to serve.
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