- 2 cups heavy cream
- 1/4 cup sugar
- pinch salt
- 3 egg yolks
- 1 teaspoon vanilla
Preheat oven to 300 degrees and have a pot of boiling water ready.
In a saucepan over medium heat, combine cream, sugar and salt, stirring
occasionally until steam rises, 4-5 minutes.
In a bowl, beat egg yolks and vanilla until smooth. Slowly pour hot cream
into yolks, stirring constantly until well blended. Strain mixture through
a fine sieve and pour into four six-ounce ramekins. Place ramekins in
baking pan and add boiling water to fill pan halfway up sides of ramekins.
Cover loosely with foil and bake until custard is just set, about 30
minutes. Chill at least three hours.
Sprinkle about 1 tablespoon sugar evenly over each custard. With a
kitchen torch or broiler, carmelize the sugar.