Preheat water bath or precision oven to 176º.

Combine water and granulated sugar in a medium to large saucepan over medium heat. Stir until sugar dissolves and then allow to boil until it begins to turn a golden brown, light caramel color.

Turn off the heat and stir in the brown sugar and heavy cream until all of the brown sugar has dissolved and the mixture is well combined. If the mixture seizes and clumps, return the pan to heat and allow everything to melt together while stirring constantly.

Stir in the vanilla and a pinch of salt.

Allow mixture to cool for 10-15 minutes or until lukewarm.

Once cooled, whisk in the egg yolks until fully combined. If your mixture was too warm and you see small scrambled pieces, strain the mixture through a fine sieve now.

Add mixture to jars of your choice and seal fingertip tight for mason jars or normally for Weck jars. This made 5 (115 g) jars but serving size will vary based on jar size.

Cook for 1 hour at 176º.

Refrigerate until cooled and set, at least four hours.

Serve with unsweetened whipped cream.