Ingredients:
6 egg yolks, room temperature
½ cup (100 g) granulated sugar
2 tablespoons water
¼ teaspoon salt
1½ teaspoons vanilla extract
2 cups (500 g) heavy whipping cream (35% fat)
4 tablespoons (60 g) sugar, for crisp topping
Directions:
1. Preheat oven to 300°F (150°C).
2. Heat the heavy cream in a saucepan until it just begins to bubble around the edges, then remove from heat.
3. In another saucepan, cook sugar and water over medium-high heat until it turns a deep amber caramel.
4. Slowly and carefully whisk the warm cream into the caramel—it will bubble. Stir until smooth.
5. In a bowl, whisk egg yolks with salt and vanilla. Gradually pour in the caramel-cream mixture, whisking constantly.
6. Strain the custard through a fine-mesh sieve for a silky texture.
7. Divide into 4 ramekins, place them in a baking dish, and pour hot water into the dish until it reaches halfway up the ramekins.
8. Bake for 30–35 minutes, until edges are set but centers are slightly wobbly.
9. Remove from the water bath, cool to room temperature, then refrigerate at least 2 hours or overnight.
10. Before serving, sprinkle 1 tablespoon sugar on each custard and caramelize with a kitchen torch. Let rest 5 minutes before cracking into the crust.
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