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Ingredients: (Serves 5)

• 4 large egg yolks
• 1/4 cup white sugar
• 2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/4 cup white sugar (for the caramelized tops)

1. Preheat oven to 350ºF. In a small bowl, whisk the egg yolks just enough to break the yolks up and set aside.

2. In a microwave safe medium mixing bowl, stir heavy cream and sugar together and microwave for 2 minutes to dissolve the sugar.

3. Gradually whisk hot cream into egg, until combined.

4. Add vanilla extract and a dash of salt into the mixture.

5. Pour mixture into ramekins and place them in a water bath
(large pan filled with enough hot water to come up 3/4 way on to the ramekins.) and bake for 40 minutes at 350ºF until set around the edges, but still jiggly.

6. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours.

7. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.

8. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.