Ingredients

12 Eggs yoks

8 oz Sugar

3 pt Cream, hot

.25 oz Vanilla Extract

3 g salt

Mix together egg yolk and sugar until well combined.  Gradually stir in the hot cream. Then add vanilla and salt.

Set 12 small ramekins on a sheet pan and load into oven. Add water to sheet pan so it comes up about halfway to the top of the ramekins.

Bake at 300°F about 20 min

Cool completely.

To finish.  Sprinkle an even thin layer of Sugar in the Raw on the tops of the custard. Using a blow torch heat until a hard carmelized layer has formed.