Directions

1. Place the Mason jars on a parchment-lined baking sheet in a 300 degree oven.
   
2. In a medium saucepan, sprinkle the sugar evenly over the bottom. Cook on medium-low heat; the sugar will begin to melt and turn amber.
   
3. Lightly stir the sugar until it all melts.
   
4. Add the water (it will splatter—be careful).
   
5. Quickly stir and pour into the hot jars.
   
6. In a large bowl, combine the sweetened condensed milk, the half-and-half, the eggs, the vanilla, and the salt. Whisk thoroughly.
   
7. Use a small measuring cup and fill the jars with the egg mixture.
   
8. Add the lids.
   
9. Add a cup of water to the pressure cooker and place the jars on a trivet inside. Put on the lid, close it, have the vent sealed, set to “pressure cook,” and set on High. Cook for 6 minutes.
   
10. Let the pressure cooker naturally release for 15 minutes, then use the quick release according to directions (be careful—it’s hot). Place the jars on a rack to cool for 30 minutes. After they’ve cooled for 30 minutes, remove the lids and place the jars in the refrigerator until they’re cold. (This takes a couple of hours.)
    
11. Use a little knife to loose around the edges of the jar.
    
12. Invert each jar onto a plate.
    
13. Lift the jar off.
    
14. Ta-da!