Creme Brulee

Ingredients

2 cups heavy whipping cream
3 1/2 slightly beaten egg yolks
1/3-1/2 C sugar (we usually do just a little less than 1/2 cup)
1 tsp vanilla
1/8 tsp salt
extra sugar for creating the caramelized layer

Directions
In a heavy small saucepan, heat the cream over medium low heat just till bubbly.  Meanwhile, in a medium mixing bowl, combine egg yolks, the sugar, vanilla and salt.  Beat with a wire whisk just till combined.  Slowly whisk the hot cream into the egg mixture as soon as it becomes bubbly.

Place six 3/4 cup souffle dishes or 6 ounce ramekins in a rectangular baking pan.  Set pan on oven rack and pour custard mixture evenly into the cups.  Then pour enough hot water into the glass baking pan around the dishes to reach halfway up the sides of the dishes.

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. Sprinkle a layer of sugar on top of the custard and then, using a kitchen torch slowly and evenly heat the sugar until it becomes a nice hardened layer of caramelized sugar.