Combine the sugar and water in a small, heavy saucepan. Set over medium heat and cook without stirring, but gently swirling the pan by the handle, for 3 minutes or until a clear syrup forms. Increase the heat to high and bring to a rolling boil; cook for 5 to 6 minutes or until the syrup is a light amber colour. Swirl the saucepan to brown evenly during the last moments of cooking.
Remove from the heat and, working quickly, divide the caramel among 8 heat-proof ramekins or custard cups; tilt each dish to spread the caramel evenly. Reserve.
Preheat the oven to 3250F (1600C). Place the Creama, milk and sugar in a heavy saucepan; set over medium and heat, stirring occasionally, until steaming. (Bubbles will start to form around edges of pan.)
Whisk the egg yolks and eggs with vanilla and salt. Gently whisk the hot Creama mixture into the egg mixture. Strain the mixture into a large measuring cup; divide evenly between the prepared ramekins and place in a roasting pan. Add enough boiling water to come halfway up the sides of the ramekins. Cover the pan with foil and poke a few times to make vent holes.
Bake for 20 to 25 minutes or until custards are still slightly jiggly in the centres. Remove the roasting pan from oven and let stand, covered, for 15 minutes. Remove the ramekins from the water bath and cool to room temperature. Chill for about 2 hours (or, covered, for up to 2 days).
To serve, run a knife around the edges and dip the bottom of the ramekins in hot water; turn onto plates. Garnish with toasted hazelnuts.