Instructions

1. Preheat the oven to 300 degrees. Place 4 (8 ounce)* ramekins in a 9″ x 13″ inch baking dish.
2. Add the cream, sugar and salt to a medium-sized pot. Whisk together over medium heat until the cream mixture comes to a gentle simmer. Don’t bring the cream to a boil, as it can scorch easily. Once the cream is hot, pour equally into the ramekins. Transferring the cream mixture to a pourable measuring cup helps prevent spills!
3. Pour boiling water into the baking dish, filling until it reaches halfway up the ramekins.
4. Bake until the filling is just set, between 50 and 60 minutes, depending on the size ramekins that you’re using.
5. Transfer the ramekins to a wire rack and let cool to room temperature. Once the ramekins are cool, cover each ramekin with plastic wrap until very cold, at least 4 hours.
6. Remove the plastic wrap and sprinkle the tops of the ramekins with the sugar, evenly coating the tops. Using a kitchen torch, caramelize the sugar until lightly browned. Alternately, you can place the ramekins under the broiler for 2 to 3 minutes until the sugar caramelizes.