Ingredients

• 2 cups heavy cream
• 1/4 cup white sugar
• 1 pinch of salt
• 1 teaspoon vanilla extract
• 3 egg yolks
• 4 tablespoon white sugar

1.Preheat the oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.

2.Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in a saucepan over medium heat. Stir occasionally for 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.

3.Place ramekins on a towel in a baking dish, and place the dish on the oven rack. Pour boiling water into the dish halfway up the sides of the ramekins. Cover the whole pan loosely with foil.

4.Bake for 25 to 30 minutes in the preheated oven, until the custard is just set. Chill ramekins in the refrigerator for 4 to 6 hours.

5.Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

recipe courtesy of: https://www.allrecipes.com/recipe/19029/creme-brulee-ii/