In a pot over medium heat, melt the sugar. If you’re using water then do not stir but swirl the pot as soon as the sides begin to melt. You may stir gently if you’re melting the sugar without the water (dry method). Then pour enough caramel to coat the bottom of your ramekin.
Use the sugar left over to make garnishes by spooning designs over parchment paper or non-stick mats.
In a bowl, beat the egg yolks, sugar and salt until you are unable to feel the graininess from the sugar.
Add the remaining ingredients and combine.
Evenly fill your ramekins and place in a water bath (dish with hot water at least an inch up the sides of the ramekins). Bake for 40-45 minutes at 325 F (until the creme is set, it will still be a little jiggly).
Allow the creme caramel to cool. To serve warm: separate the sides with a knife, flip over and give it a gentle tap. To serve cold: separate the sides with a knife, place the creme caramel in hot water for 10-15 seconds, flip over and tap.
Recipe Notes
Serving warm will yield more caramel and a lighter texture (I prefer cold though).