The Best Crème Brulée

Over medium-low heat scald the cream and sugar to almost boiling, but do not boil.

Whisk together the egg yolks in a measuring cup.

Temper the egg yolks by adding a ladle full of scalded milk to them while whisking constantly. Add this tempered mixture back into the scalded milk, whisking constantly.

Cook this mixture over low heat for another 2 to three minutes.

Remove from heat and stir in the vanilla extract and salt.

Pour the cream mixture evenly among 6, eight oz ramekins.

Place the ramekins in a baking dish and fill the dish with boiling water until it reaches about ½ way up the ramekins.

Bake on the middle rack of a preheated 300 degree F oven for about 30 -35 minutes or until the centers of the custards are set.

Cool completely in the fridge before evenly sprinkling 1 rounded tablespoon of white sugar over the surface of each custard.

Evenly and constantly pass a butane torch on medium flame in a circular motion over the sugar until it melts and turns golden brown. Be careful, the sugar can burn quickly at this point. Once it starts to turn brown, stop, the residual heat will finish the process.