Baked Crème Brûlée

Preheat your oven to the desired temperature of 300 degrees Fahrenheit (or 150 degrees Celsius) and cover the bottom of a large baking pan with a damp kitchen cloth to prevent sticking.

In order to initiate the cooking process, bring a large pot of water to its boiling point. While waiting for the water to reach this stage, combine cream, 1/4 cup of sugar and salt in a saucepan over medium heat. Stir the mixture occasionally for 4 to 5 minutes, or until you notice a rise in steam.

In a separate bowl, whisk together egg yolks and vanilla extract until you achieve a smooth consistency. Gradually pour the hot cream mixture into the egg yolks, stirring constantly to ensure a seamless incorporation of all the ingredients.

Once you have combined the egg yolks and cream mixture, pour it into four 6 oz. ramekins. To prevent the ramekins from moving around during baking, place them on a towel in a larger baking dish and position the dish on an oven rack. Fill the baking dish with boiling water to halfway up the sides of the ramekins.

Cover the entire pan loosely with foil and bake in the preheated oven for 25 to 30 minutes, or until the custard is just set. Remove the ramekins from the oven and let them chill in the refrigerator for 4 to 6 hours.

Before serving, sprinkle a small amount of sugar over each custard. To achieve the desired browning effect, use either a kitchen torch or oven broiler to brown the top of each custard for 2 to 3 minutes.