|Half and half/Light cream||2 Cup (32 tbs)|
|Egg yolks||5 , slightly beaten|
|Sugar||1⁄3 Cup (5.33 tbs)|
1 In a small, heavy saucepan heat the half-and-half or light cream over medium-low heat just until bubbly. Remove from heat. Set aside.
2 In a medium mixing bowl combine the egg yolks, 1/3 cup sugar, the vanilla, and salt. Beat with a wire whisk or rotary beater just until combined. Slowly whisk or stir the hot cream into the egg mixture. Place four 4-inch quiche dishes or oval or round tart pans without removable bottoms into a 13x9x2-inch baking pan. Set baking pan on oven rack in a 325° oven. Pour custard mixture evenly into the 4 dishes. Pour very hot water into the baking pan around the 4 dishes, about halfway up the sides of the dishes.
3 Bake in 325° oven for 18 to 24 minutes or until a knife inserted near the center of each comes out clean. Remove dishes from water bath; let cool on wire racks. Cover and refrigerate for at least 1 hour or for up to 8 hours.
4 Before serving, remove custards from refrigerator; let stand at room temperature for 20 minutes.
5 Place the 1/3 cup sugar in a heavy 10-inch skillet. Cook over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
6 Spoon melted sugar quickly over custards in a lacy pattern or in a solid piece. If melted sugar starts to harden in skillet, return to heat, stirring until it melts. If it starts to form clumps, carefully stir in 1 to 2 teaspoons water.