2 cups Heavy cream 4 large egg yolks ½ cup sugar ¼ tsp salt (a little less to be honest) 4 tsp sugar for tops 1½ tsp vanilla extract


  1. Preheat oven to 300
  2. Bring cream to simmer over medium high heat
  3. Boil 4 cups water
  4. Whisk together yolks, sugar and salt
  5. Whisk hot cream mixture into yolk mixture
  6. Strain into large measuring cup
  7. Stir vanilla extract into strained custard
  8. Divide custard evenly among ramekins
  9. Place roasting pan in oven and fill halfway with boiling water
  10. bake 60 to 70 minutes until set
  11. refrigerate until cool
  12. sprinkle with 1/2 tsp sugar. Carmelize with torch. Sprinkle again with 1/2 tsp sugar. Caramelize again