Keep 4 6~7 oz. ramekins ready.
Make the Caramel: Combine sugar and water in a saucepan. Heat on medium flame swirling the pot once in a while until sugar melts and turns orange to amber color.** Immediately divide the caramel evenly among the ramekins. Let cool.
Make the Custard: Preheat the oven 325°F. Combine cream, dulche de leche and salt in a saucepan. Stir until the mixture is smooth and starts to barely simmer -- it should register 160°F on an instant read thermometer.
In the meantime whisk eggs in a bowl. Once the cream is hot enough, temper the eggs with the hot liquid. Slowly add 1~2 ladleful of hot cream mixture into the eggs, while whisking constantly.
Now add the egg mixture back into the saucepan while whisking constantly. Set aside.
Line a roasting pan with a kitchen towel. Bring a big pot of water to boil. Pour the custard into the caramel lined ramekins. Place them in the roasting pan and pour the hot water so it reaches half way to the top of ramekins.
Bake for 25~30 minutes or until the custard is just set. Remove from the oven and let cool completely.
Refrigerate for at least 4 hours or overnight. Run a sharp knife around the edge of the ramekin and invert it over the serving plate. Serve right away and Enjoy!!