Ingredients

• 2 cups heavy cream
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 5 egg yolks
• 1/2 cup sugar plus 1 tsp per ramekin for the topping

Steps

1. Heat oven to 325 degrees.
2. In a saucepan, combine cream, vanilla and salt.
3. Cook over low heat just until hot.
4. Let sit for a few minutes, then add vanilla.
5. In a bowl, beat yolks and sugar together until light.
6. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
7. Pour into six 4-ounce ramekins
8. Place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes.
9. Bake for 30 to 40 minutes, or until centers are barely set.
10. Cool completely. Refrigerate for several hours and up to a couple of days.
11. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Shake it around the top until it’s even.
12. Using a handheld food torch, cook the surface until sugar melts and browns or even blackens a bit, about 15 seconds.
13. Serve immediately.