Creme Brulee- Allison

I really like it....although I often leave the caramelized sugar off of the top. I also wanted to say that this only fills up 4 of my creme brulee dishes. It says six, but I get four plus a tiny bit left over. 

2 Cups half-and-half or light cream
5 slightly beaten egg yolks
1/3 Cup sugar
1 tsp vanilla
1/8 tsp salt
1/4 Cup sugar

1. In a heavy small saucepan heat half-and-half or light cream of medium-low heat just till bubbly. Remove from heat; set aside.
2. Meanwhile, in a medium mixing bowl combine egg yolks, the 1/3 Cup sugar, vanilla, and salt. Beat with a wire whisk or rotary beater just till combined. Slowly whisk the hot half-and-half or light cream into the egg mixture.
3. Place six 3/4 Cup souffle dishes or 6-ounce custard cups in a 3-quart rectangular baking pan. Set pan on an oven rack. Pour custard mixture evenly into the dishes or cups. Pour enough hot water into the baking pan around the dishes to reach halfway up the sides of the dishes.
4. Bake the custards in a 325 degree oven for 35 to 40 minutes or till a knife inserted near the center of each custard comes out clean. Remove custards from the water bath; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.
5. Before serving, remove custards from the refrigerator; let stand at room temperature for 20 minutes. Meanwhile, place the 1/4 Cup sugar in a heavy 8-inch skillet. Heat skillet over medium-high heat till sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or till all of the sugar is melted and golden, stirring as needed with a wooden spoon. 
6. Quickly drizzle the caramelized sugar over custards. If sugar starts to harden in the skillet, return to heat, stirring till melted. Serve immediately. Makes 6 servings.