Easy Creme Brulee

• 2 cups heavy cream
• 6 egg yolks 
• 1/2 cup white sugar
• Pinch salt
• 1 Tbsp vanilla extract 
• 3 Tbs turbinado sugar
• 2 tsp white sugar

Preheat oven to 325 degrees. In a heat resistant bowl, Whisk egg yolks, salt and 1/2 cup sugar together until combined. Set aside. Place enough water to cover the bottom of a pan 1 to 2 inches.Heat heavy cream on medium high heat mixing constantly until right before milk starts to simmer. Slowly drizzle hot milk into egg yolks mixture stirring with a wooden or silicone spoon as to not cook the eggs. In a saucepan, Place enough water to cover the bottom of a pan 1 to 2 inches. Bring to boil and place bowl of custard over the pan to create a double broiler. Constantly stir until custard thickens and coats the back of spoon. Remove from heat and pour hot remaining boiling water into a lipped baking pan. Pour custard into small individual remaking and place in lipped pan. Bake for 20 to 30 minutes.  Remove from oven and allow to cool in refrigerator for 2 hours. Once cooled, top with a thin layer of turbinado sugar/ white sugar mix. Place in broiler on high until sugar browns. Allow to cool and serve.