Instructions

• Preheat the oven to 325°F. And warm a saucepan of water 4-6 cups.
  
• In another saucepan, heat the cream and vanilla until steaming but not boiling.
  
• Whisk the egg yolks, 1/2 cup sugar, and salt in a bowl.
  
• Slowly, starting with one spoon at a time, whisk the hot cream into the egg mixture. Then gradually add more as the egg and cream come together. If you get scrambled eggs, it was too hot.
  
• Carefully fill with the egg-cream mixture and place the ramekins in a high-sided baking dish. Place the dish in the oven.
  
• In the oven, add hot water, carefully, halfway up the sides of the ramekins. Do not allow water to splash into the ramekins.
  
• Bake for 30-35 minutes, or until the centers are just set.
  
• Cool, then refrigerate for at least 3 hours.
  
• Sprinkle 1 tbsp sugar over each custard.
  
• Caramelize with a kitchen torch until golden and crisp.