Preheat the oven to 325°F.

Spray ramekins with nonstick cooking spray and place on a flat baking sheet. This will keep them level while the caramel sets.

In a heavy-bottomed saucepan, make a dry caramel by melting the sugar (without water) over medium heat until it becomes a medium amber. You can also add the optional 3 tablespoons of water to the sugar, stir to incorporate, and then do not stir as you allow it to caramelize over medium heat.

Swirl as it caramelizes to encourage even cooking. Take it to medium amber and divide between the ramekins. If it gets too cold to pour and spread, reheat and continue.

Place the baking sheet with the ramekins in the refrigerator until set. This will take less time than it takes to make the custard!

Heat milk, cream, salt, and sugar in a small saucepan. While the milk mixture is heating, whisk together the eggs and egg yolks until they have lightened and increased in volume.

Once the milk mixture comes to a boil, slowly pour into whisked eggs and yolks.

Add the vanilla bean paste or vanilla extract and whisk to combine. Pour through a fine mesh sieve and divide amongst ramekins, then set them in a large deep baking dish or roasting pan.

Cover the top of the entire larger dish with foil, then pull back a corner so you can see.

Transfer to the middle rack in the preheated oven. Carefully pour hot water into the dish just to come halfway up the sides of the ramekins. Be careful not to splash water from the water bath into the custards. Replace the foil over the corner and close the oven.

Bake in a preheated oven for approximately 30-45 minutes, or until completely set but not cracked. When lightly shaken, you will not see any liquid movement in the centers of the custard.

Carefully remove the ramekins using a combination of kitchen tongs, a spatula, and a towel. Place them on a baking sheet and cool completely at room temperature.

Cover and refrigerate at least overnight and up to 8 days.