5 Egg Yolks
½ cup of Batey Pure Cane sugar
1 Tablespoon of vanilla
4 cups of heavy cream
a pinch of salt
Add heavy cream to a small saucepan
Add the vanilla extract and bring them to a simmer over medium heat.
Remove from heat and let stand for 15 minutes.
In a bowl, add the yolks, sugar and salt and whisk together.
Slowly whisk the hot cream into the egg yolks.
Place the ramekins in a baking dish and pour very hot water into the baking dish until it fills the dish by about a third.
Pour the mix in the ramekins and bake for 30 to 40 minutes or until the custard edges have set at 350 F°, but the center wobbles slightly.
When ready to serve, sprinkle 1½ teaspoons of sugar over the top of each chilled custard. Using a blow torch, caramelize the sugar until dark amber and bubbling.
Serve the crème brûlée immediately.