6 egg yolks (large)
1/3 cup white sugar
3 cups hot heavy cream
3/4 tsp. vanilla extract
1/2 tsp. salt (Or to taste. Some like this much salt, some like less. This is one aspect you can experiment with.)

Mix egg yolks and sugar until well combined. To avoid sugar burn, whisk the egg yolks before adding sugar. Gradually add the sugar as you whisk. Don’t let the mixture sit for too long.

Gradually stir in hot cream. Add vanilla and salt. Strain the mixture.

Set 6 ramekins (or small aluminum foil pans) on a towel in a pan (13 x 9-inch glass pan).

Divide the custard equally among the dishes. Pour into the pan enough hot water to come up ramekins (or pans) 1/2 way.

Bake at 350°F until set, about 25 minutes or to your own scrutiny. If you don’t think it’s done by 25 minutes, bake until lightly browned.

Cool, then refrigerate. Also good when slightly warm. However, if you do it this way, the caramelized sugar can sometimes melt the custard.

Dab moisture from tops.

Pour melted sugar over tops and tilt ramekin to cover evenly. To caramelize the sugar (at first difficult to do if never done before): only pour over one ramekin at a time. Judge how much sugar you will need to cover the custard in one ramekin and pour into a frying pan. Heat on high until all of the sugar has melted into a golden liquid. You must be quick to pour it into the ramekin, or the sugar will burn and turn into a very dark color. If the sugar is a dark color when poured onto the ramekin, the taste of the custard will be ruined. Be very careful not to let the sugar drip on your skin.

Submitted by: Kerri Anderson