Creating Frozen Crème Caramel is straightforward when you follow these step-by-step instructions:

1. Make the Caramel: In a medium saucepan, combine the granulated sugar and water. Cook over medium heat without stirring until the mixture turns a deep amber color. Immediately pour the caramel into your serving molds or ramekins, tilting to coat the base evenly. Set aside to cool and harden.

2. Prepare the Cream Mixture: In a separate saucepan, heat the heavy cream and whole milk together over low heat, stirring occasionally, until it’s just warm but not boiling.

3. Whisk Eggs: In a bowl, whisk together the eggs, vanilla extract, and salt until well combined.

4. Combine Mixtures: Gradually add the warm cream mixture to the egg mixture, whisking constantly to prevent curdling.

5. Strain Mixture: Pass the combined mixture through a fine-mesh sieve to remove any curdled egg bits, ensuring a smooth texture.

6. Fill Molds: Pour the mixture evenly into the cooled caramel-coated molds or ramekins.

7. Freeze: Cover each mold with plastic wrap and place them in the freezer. For the best results, freeze for at least 4 hours, or overnight for a firmer texture.

8. Unmold: When ready to serve, briefly dip each mold in warm water to loosen the Frozen Crème Caramel. Invert onto a plate, allowing the caramel to drizzle down.

9. Garnish: Optionally, garnish with fresh berries or a sprig of mint for added flair.

Following these instructions will lead you to create an incredibly delicious Frozen Crème Caramel that is both satisfying and visually appealing.