2 cups heavy cream
1 vanilla bean,split lengthwise or 1 teaspoon vanilla extract
1/8 teaspoon salt
5 egg yolks
1/2 cup granulated sugar, more for topping
Strawberries or Raspberries for garnish
Heat oven to 325° F.
In a saucepan combine, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean.
In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar and egg mixture into cream and stir. Pour into 4 6-ounce ramekins and place the ramekins. In baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
When ready to serve, top each custard with about. A teaspoon of sugar in a thin layer. With a culinary torch mellt the sugar until caramel brown or place ramekinsin a broilar 2 to 3 inches from the heat source. Turn on broiler. Cook until sugar melts and browns or even blackens, about 5 minutes.