1 cup of sugar

2 cups of cream at room temperature

1 1/2 cups of brown sugar

2 teaspoons of vanilla

1 tablespoon of sea salt

2 tablespoons of butter

12 each egg yolks

2 cups of milk at room temperature

Directions:

1. Play sugar in a one-gallon sauce pot over high heat. Melt sugar until it turns a golden amber color. At this point stir in the cold butter till melted.

2. Add cream, brown sugar, vanilla, and salt. It will boil up, so use caution. Simmer for 2 to 3 minutes until carmel is dissolved.

3. In a bowl, whisk together the milk and egg yolks. Whisk in hot caramel cream mixture. Continue whisking until well Incorporated.

4. Divide pudding into (14) 4-ounce ramekins. Place ramekins into a roasting pan and fill with boiling hot water halfway up the sides of the ramekins. Drape aluminum foil over pan.

5. Bake in a preheated 300° oven for 1 to 1 1/2 hours until firm.

Serve chilled