Easy Creme Brule

Preheat oven to 350F. Separate the 4 eggs. Put the yolks into a medium sized bowl. Place the 4 tablespoons of sugar in a microwavable bowl and add the heavy cream. Whisk gently and put in the microwave for 2 minutes to dissolve the sugar. In the other bowl, whisk the egg yolks to smooth out. Add the salt and vanilla to the egg yolks. After the cream/sugar mixture comes out of the microwave, add the egg yolk mixture and whisk it well. After it is well whisked pour it into 6 ramekins leaving about 1/2-1cm from the top edge. Put the ramekins in a roasting pan and fill the roasting pan with hot water from the tap so the ramekins are immersed in water at least 1/2 way up. Bake at 350F for 40 minutes. They should still be jiggly when you pull them out. Let them cool a bit, then pop them in the fridge and let them chill overnight. When you're ready to serve, sprinkle granulated sugar on the surface of each ramekin and with a mini blow torch caramelize the sugar until it is a light brown color. No torch? Try the broiler in the oven. Enjoy the first crack of the spoon on the top and indulge in the rich custard. I sometimes add Grand Marnier instead of vanilla.