In a heavy duty medium size saucepan, combine ¾ cup brown sugar and¼ cup water. Cover pan and bring to a boil. This will take just a minute or two, then uncover, reduce to a very low, but constant simmer. Cook for 10 minutes. Do not stir, but swirl the pan frequently to prevent burning.

Add half and half. Stir to combine. Return mixture to a boil, then reduce to a low, constant simmer and cook for another 10 minutes, stirring occasionally. Scrape down sides of pot with a spatula once or twice during this cooking time. Mixture will thicken towards the end. Remove from heat and cool for 20 minutes.

While mixture is cooling, preheat the oven to 350˚F.

Whisk together the eggs, cream, remaining ¼ cup dark brown sugar, salt and vanilla. Strain through a fine mesh strainer. (This step is not necessary but will make for a silky smooth, finished product.)

When caramel has cooled, slowly add egg yolk mixture, stirring continuously.

Divide the mixture between 6-8 small ramekins or oven-proof dishes. Place ramekins in a baking pan with high sides (a 9x13-inch cake pan works great). Pour hot water into the pan to come halfway up the sides of the ramekins. Cover the pan with foil and place in the oven. Bake for 45-55 minutes. Deeper ramekins will take a bit longer than shallow ones. Pots de Créme are finished when custard wiggles just slightly when pan is gently moved.

Remove from oven and allow pots de creme to remain in water bath till cool enough to handle, then remove and refrigerate for at least an hour, covered with plastic wrap. Sprinkle with flaky sea salt as a garnish when serving. I like to serve with a separate bowl of whipped cream and allow guests to enjoy as desired.