Creme brule, by special request.

3 c heavy cream

6 egg yolks

4 T sugar

dash of salt

Scald cream until top wrinkles.  Beat egg yolks until thick and creamy; beat in sugar and salt.  Add hot cream to egg yolk mixture slowly (you don't want to cook the eggs), beating constantly with wire whisk.  Pour mixture in ramekins and place in a pan of water that reaches two-thirds of the way up the ramekins.  Bake at 350 for 45 minutes.  Chill.  Sprinkle about 1/8-1/4" granulated sugar on top.  Using a chef's torch, heat the sugar until it melts and turns amber colored.  VERY IMPORTANT:  keep turning and tilting the ramekin as you heat, spreading the melted sugar evenly over the top of the custard.  If you heat in one location, the sugar will burn quickly, and you won't have even coating of the custard with caramelized sugar.