Ingredients: - 1 cup granulated sugar - 1/4 cup water - 6 large eggs - 3 cups whole milk - 1 cup heavy cream - 1 vanilla bean, split and scraped - 1/4 teaspoon salt Instructions: 1. Preheat the oven to 325°F. 2. In a heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat, stirring just until the sugar dissolves. Stop stirring and let the mixture come to a boil. Reduce the heat to medium-low and continue cooking, swirling the pot occasionally, until the caramel turns a deep amber color. 3. Remove the pot from the heat and carefully pour the caramel into eight 6-ounce ramekins, tilting them to coat the bottom and sides with caramel as evenly as possible. 4. In a large mixing bowl, whisk together the eggs until light and frothy. Add the milk, cream, vanilla bean seeds, and salt, and whisk until well combined. 5. Divide the custard evenly among the ramekins, filling them almost to the tops. 6. Place the ramekins in a large baking dish and fill the dish with hot water to come halfway up the sides of the ramekins. 7. Bake the custards for 45 to 50 minutes, or until they are set around the edges but still slightly jiggly in the center. 8. Remove the ramekins from the water bath and let them cool to room temperature on wire racks. 9. Cover each ramekin with plastic wrap and chill in the refrigerator for at least 2 hours, or up to overnight. 10. To serve, run a knife around the edges of the ramekins to loosen the custards. Invert each custard onto a dessert plate, allowing the caramel to drizzle over the top. Serve immediately.

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