Ingredients

2 ½ cups heavy cream

heavy cream

¼ Tbsp. salt

salt

2 Tbsp. vanilla extract

vanilla extract

½ cup granulated sugar, plus more for topping

granulated sugar, plus more for topping

5 egg yolks

egg yolks

Directions

1. Heat the cream, salt, and vanilla extract over medium heat until it begins to steam. In a separate bowl, beat the egg yolks and sugar until pale and fluffy. Slowly whisk the warm cream into the egg yolk mixture, constantly stirring to prevent the eggs from scrambling.
2. Fill ramekins ¾ of the way with the mixture. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 40 minutes, until the custard is set but still slightly jiggly in the center.
3. Let the custards cool completely, then refrigerate for at least 2 hours. Before serving, sprinkle a thin layer of granulated sugar over each custard and use a kitchen torch or place ramekins under the broiler to caramelize the sugar until golden and crisp.