• 1 Cup heavy Cream
• 2 egg yolks
• 1/2 Quarter cup granulated Sugar
• 1/2 Tbsp vanilla extract
• pinch of salt
• water for water bath
• 2 Tsps superfine sugar per ramekin for caramelizing

• Preheat oven to 300F, heat the cream in a sauce pan on a low heat until it begins to bubble.
• Crack the egg yolks in glass bowl and add the sugar, whisk until the mixture is lighter and fluffy.
• Very slowly pour the cream into the mixture and keep whisking in the same time, keep doing it until you add all the cream. Add the vanilla extract and the pinch of salt and pour the mixture into the prepared ramekins.
• Put the ramekins in a pan and pour the hot water in the pan so you can have a Water Bath. Bake for 40 - 45 minutes. Then transfer the ramekins to a fridge to cool down completely for at least 3 Hours. 
• Sprinkle the cooled ramekins with the remaining sugar and torch them with a kitchen torch to caramelize the superfine sugar, serve immediately.