Adjust oven rack to center position and preheat oven to 350 degrees F.
Using a whisk combine the milk and sugar in a medium saucepan over medium heat on the stovetop. Heat until small bubbles form around the edge of the pan. Stir occasionally to prevent burning. Remove pan from heat.
Whisk the eggs and yolks in a small bowl. Add a small amount of the milk mixture and whisk. Slowly add the egg mixture into the milk mixture in a slow stream whisking continuously. If added too fast the eggs will curdle. Pass through a fine-mesh sieve into a different bowl, preferably with a pouring spout.
Spoon 1 Tablespoon of the Sea Salt Caramel Sauce into each 6-ounce ramekin. Slowly pour the custard into each ramekin filling it 3/4 full.
Place ramekins in a large baking dish pour hot water into the pan until it comes half way up the outside of the ramekins, making sure the water does not get into the custard.
Carefully place in oven and bake for 30-40 minutes or until set around the edges, but still loose in the center. The internal temperature should be 160 degrees F. Remove ramekins from water bath and cool on a rack. Serve warm or room temperature.