Preheat the oven to 300°F. Place 6 ramekins in a 9x13 inch baking dish, and set aside.

Make the caramel sauce by placing the sugar and water in a small saucepan, heating over medium heat for several minutes. Stir the mixture, and continue to cook until it turns a rich, brown caramel color (this will take 10 - 12 minutes).

Pour the caramel sauce into the ramekins, dividing as evenly as possible. Be careful, as the sauce will be very hot. Allow it to cool.

While the caramel sauce is cooling, place the milk in another saucepan over medium heat. Stir often to prevent scorching, as the milk heats. Once it reaches a simmer, remove the milk from the heat.

Stir the sugar, vanilla, and salt into the milk, whisking until dissolved.

In a separate bowl, whisk the eggs and egg yolks together until well-blended. Then whisk the egg mixture into the milk mixture, working a little bit at a time, to keep the eggs from scrambling. This is the custard base of the creme caramel.

Pour the custard mixture into the ramekins, dividing as evenly as possible.

Transfer the baking pan with the ramekins inside to the oven. Carefully pour hot water into the pan around the ramekins, for the water bath. You want the water to rise about ¾ the way up the sides of the ramekins.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the custard comes out clean.

Remove the baking pan from the oven, and take the custards out of the pan. Let them cool completely to room temperature, and then chill in the refrigerator for about 3 to 4 hours, until set.

When ready to serve, remove the ramekins from the refrigerator. Run a knife around the inside of the ramekin, and then invert the custard onto a small plate. Serve immediately, with fresh fruit, if desired.