Creme Brulee

Ingredients
2 C heavy cream
4 slightly beaten eggs yolks
1/2 C sugar
1 tsp vanilla
1/8 tsp salt
extra sugar for the top layer

Directions
In a heavy small saucepan heat the cream over medium-low heat just till bubbly. Remove from heat; set aside.

Meanwhile, in a medium mixing bowl combine egg yolks, 1/2 C sugar, vanilla, and salt. Beat with a wire whisk or rotary beater just till combined. Slowly whisk the hot cream into the egg mixture.

Place six custard cups or souffle dishes in a 3 quart rectangular glass baking pan. Set pan on oven rack. Pour custard mixture evenly into the dishes or cups. Pour enough hot water in the baking pan around the dishes to reach halfway up the sides of the dishes. The water should be very hot.

Bake the custards in a 325 degree oven for 35 to 40 minutes or till a knife inserted near the center of each custard comes out clean. Remove custards from the water bath; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.

Before serving, remove custards from the refrigerator; let stand at room temperature for 20 minutes. One at a time, sprinkle the top of each custard with sugar and then using a small kitchen torch, heat the sugar until it caramelizes. We like to let our guests continue to reapply the sugar layer as they eat the custard. This is a great dessert for company - you can make it ahead of time and everyone loves making the hard crunchy sugar layer.