In a saucepan, heat 1 cup of granulated sugar over medium heat until it dissolves and turns golden brown.

Quickly pour the caramel into the bottom of each ramekin, tilting them to coat evenly.

In a pot, heat 2 cups of milk until steaming but not boiling.

In a mixing bowl, whisk together the eggs, 1/2 cup granulated sugar, and salt until well combined.

Slowly add the warm milk to the egg mixture, whisking continuously.

Stir in 1 teaspoon of vanilla extract.

Carefully pour the custard mixture over the caramel in each ramekin.

Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.

Bake in a preheated oven at 350°F (175°C) for about 40 minutes, until set but slightly jiggly in the center.

Cool completely in the fridge for at least 4 hours before serving.