Ingredients

• 2 Cups Cream or Half-And-Half
• 1 Teaspoon Vanilla Extract
• 1/8 Teaspoon Salt
• 5 Whole Egg Yolks
• 1/2 Cup Sugar

Directions

1. Heat oven to 325°.
2. In a saucepan, combine cream and salt. Cook over low heat just until hot. Let sit for a few minutes, then add vanilla extract.
3. In a bowl, beat yolks and sugar together until light. Slowly add cream mixture to bowl, stirring continuously.
4. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
5. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Broil or torch to melt sugar until brown. Let cool and enjoy!