Crème Brûlée

This is great topped with fresh raspberries! I usually double this because we love it!  Serves 6 remkins.

Ingredients
2 cups half-and-half or light cream
5 slightly beaten egg yolks
⅓ cup sugar
1 teaspoon vanilla (or 1/2 pod vanilla bean)
1/8 teaspoon salt
¼ cup brown or white sugar (caramelized for topping)

Method
1. Heat half-and-half over medium low heat until just bubbly
2. In another bowl, blend egg yolks, sugar, vanilla & salt. Then slowly whisk warm half-and-half into mixture.
3. Pour mixture into soufflé dishes. Place dishes in a 3-quart baking dish or pan
4. Pour boiling water into baking dish until water reaches half way up the sides of soufflé dishes
5. Bake 350 degrees for 1 hour or until knife inserted near the center of the custard comes out clean.

Caramelized Crust
Skillet method-Heat ¼ cup of sugar until sugar begins to melt, shaking skillet occasionally to heat evenly. Do not stir. Cook until sugar is melted and golden. Quickly drizzle caramelized sugar over custard.

Kitchen torch or broiler method-Sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.