Directions

1. Add brown sugar and 1.5 OZ (40 ML) water into the mixing bowl and sauté for 8 minutes / 230°F|110°C.
   

2. Pour the caramel into individual ramekins about 1/4 Inch thick. Allow to set.
   

3. Add the egg yolks, eggs, vanilla, sugar, milk and salt into the mixing bowl and mix for 2 minutes / speed 3.
   

   
   

4. Pour the milk mixture on top of the caramel then place in deep steaming tray.
   

5. Add the hot water to the mixing bowl and cook for 20 minutes / 230°F|110°C / speed 2.
   

   
   

6. The custard should still be wobbly in the middle. Place in the fridge to set for 1 hour. Enjoy your sweet!