1. Preheat oven to 325° F. Place 6 (4 oz) ramekins in a 9 x 13 pan. Set aside.
2. Add the cream, milk and salt to a saucepan. Warm it over low heat. Place another saucepan over medium heat. Add 2 tablespoons of sugar and the water. Let the sugar melt. When it begins to caramelize, start stirring. Add another 2 tablespoons of sugar, and continue to stir. Keep stirring until sugar is a deep caramel color and begins to form bubbles. Turn off the heat, and stand away from the pot. Drizzle in a small amount of the milk mixture. While stirring, slowly continue to add the liquid. Stir until smooth and not lumpy. Remove from heat. Let cool for 5 minutes.
3. Place the yolks, egg and remaining sugar in a large measuring cup. Whisk to blend. While still whisking, add 1/4 cup of the caramel liquid. Continue to add it slowly, so the eggs don’t scramble. Keep whisking until all liquid is incorporated.
4. Divide the mixture between the ramekins (about 2/3 full). Prepare a water bath by pouring hot water into the 9 x 13 pan to about halfway up the sides of the ramekins. Bake for 25 to 35 minutes, or until tops darken and custard jiggles just a little in the center. Let cool. Serve at room temperature or cold. Garnish with a dollop of whipped cream, chocolate shavings, chopped nuts, a pinch of flaky sea salt and a chocolate heart.

Per Serving (1): Calories: 230, Fat: 18 g (11 g Saturated Fat), Cholesterol: 170 mg, Sodium: 130 mg, Carbohydrates: 14 g, Fiber: 0 g, Protein: 4 g.