Preheat oven to 325 degrees.

Combine 1 cup of sugar and the water in a large saucepot.

Bring to a boil without stirring.

Boil for about 5 minutes, watching carefully as the water boils off and it begins to turn yellow.

Gently swirl until the sugar turns an even golden.

Take it off of the heat before it gets brown and burns.

Quickly pour the milk and cream into the caramel along with the vanilla and salt.

Whisk until incorporated.

Whisk eggs in a separate bowl.

Slowly pour the caramel mixture into the eggs, a little at a time, whisking constantly to temper.

Pour into 6 ramekins.

Place ramekins in a hot water bath.

Bake in the oven for 30 minutes, or until edges are set and centre is slightly jiggly.

Just prior to serving, sprinkle with the remaining sugar.

Caramelize with a blowtorch.