In a sauce pan, caramelize the sugar using the dry method

Once all the sugar is melted and reached an amber color, whisk in 2 cups of cream and bring back to light simmer until it all melts again

Add the third cup of cream with vanilla and salt to taste. Bring the mixture to 175 F

In a bowl, whisk the yolks thoroughly and start tempering them using the hot mixture. Finish by add the entire mixture to the yolks and ensure no lumps

Pour the mixture into ramekins and place in a baking pan with water filled half way up the ramekins

Bake in preheated 300 F oven for 45 min or until slightly jiggly

Let cool to room temperature and chill for few hours in the fridge

Finish with molden salt and serve