Separate four room temperature Egg yolks in a large mixing bowl. Add Sugar and pinch of Salt. Mix well using a wooden or a regular spoon. Avoid using a Whisk to prevent foaming.
Mix till pale in color but still yellow and sugar almost dissolved
Heat Heavy Cream with vanilla extract on Low Heat till bubbles appear at the side. Do not Boil. Switch off heat once simmers and let it cool for 10-15mins till it becomes Lukewarm.
Once Lukewarm, Add a bit of the cream mixture to the Egg Mix and beat till sugar dissolves completely. Do not use a Whisk
Add the remaining in batches mixing well. Strain this mixture to a mug with a spout for easy pouring.
Pour equally in ramekins. I used 4inches diameter with 1.1 inch Height. BAKE @150C using Water bath in a Preheated Oven for 25-30 Mins or till edges set but slight wobble at the center. Do not Overbake as they continue cooking. Let them cool completely
Once Cool, Wrap them airtight and refrigerate for 3-4 hours or overnight.
Layer the surface with a thin layer of brown sugar. Do not make it too thick.
Using a Blow Torch, Caramelize the sugar layer. Let it set for few minutes. Serve it immediately else the brown sugar coating gets soft if refrigerated for more than an hour.
