Crème Brulée

1. Preheat oven to 275. In a small pan, bring cream, 2 TBLS sugar and vanilla, and salt just to a boil over medium heat. Remove from heat and set aside to cool. If you use vanilla bean, scrape seeds from vanilla into cream then discard the vanilla bean. 2. In another bowl, whisk the egg yolks with 1 TBLS sugar until the sugar dissolves. Slowly whisk the cooled cream, the strain through a fine sieve. 3. Divide the custard between 4 shallow baking dishes, each about 1/2 cup in capacity. Place dishes in a baking pan lined with wax paper. Pour hot water into the pan to come about halfway up sides of disches. Place pan in oven and bake until custards set, 30-35 minutes (High altitude about 45 minutes) 4. Remove set custards from the pan and let cool. Cover with plastic wrap. Chill in refrigerator for at least 4 hours or overnight. 5. Before serving, spinkle the granulated brown sugar (or granualted white sugar as a default) and use a blowtorch to carmelize tops.