Ingredients

4 cups heavy whipping cream
6 egg yolks
2 tbsp granulated sugar
1/2 tsp salt
1 tsp vanilla extract or 1 vanilla bean, scraped

Directions

1. Preheat oven to 325 degrees F.
2. Beat egg yolks, sugar, salt, and vanilla until combined and lighter in color.
3. In a medium sauce pan, bring heavy cream to a simmer, then remove from heat.
4. Tempering: Slowly add the cream to the egg mixture while whisking.
5. Strain mix for any clumps
6. Carefully place ramekins in a deep pan and pour boiling water into the pan, coming half way up the sides of the ramekins. Do not get any water inside the ramekins.
7. Bake for 30 minutes until the custard is set when gentle shaken.
8. Allow custard to come to room temp then refrigerate until firm.
9. When ready to serve use a blow torch or broiler to caramelize sugar on top; roughly 1 tbsp per ramekin.