In a small pot over medium heat, put in 1 cup of sugar and water, bring to boil. Wisk gently until the sugar turns an even golden color.
Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.
In a bowl, whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.
Pour into 6 ramekins or crème brulee dishes and bake in a hot water bath, water about half of the ramekins in the oven for 30-40 minutes, or until edges are set and centre is slightly jiggly.
Just prior to serving, sprinkle about a tablespoon or enough sugar to cover the whole top and caramelize with a blowtorch.
Crème Brûlée is a french custard dessert served with a soft base and hard caramelize sugar by a torch on top. It’s a fairly easy dessert to make and is many people’s favorite. Depending on your preference you may try making this in a more shallow or wider ramekin or some call it a crème brulee dish where it’s wide and shallow, allowing more area for the hard caramelize sugar to form on top. You can easily store them in the fridge for a couple days in a air tight container and wait until you serve to caramelize the top, it will makes for a great mix of warm top and cold bottom as well as a nice fan service to show off the torching portion to your guests. Overall the recipe is easy and simple to make requiring little preparations.