I love caramel and crème brûlée. Putting them together makes my favourite dessert.

Caramel:

¼ cup sugar

2 tablespoons water

¼ cup whipping cream

Custard:

5 egg yolks

¼ cup sugar

2 cups whipping cream

¼ teaspoon kosher salt

Topping:

½ cup sugar

Preheat oven to 325 F.

Combine sugar and water in a small pot over medium heat. Stir until sugar has dissolved. Let cook for 5 to 8 minutes or until sugar syrup is amber-coloured. Add whipping cream and let bubble until mixture comes together. Remove from heat and cool.

Combine egg yolks and sugar in a bowl and beat until thick and lemon yellow. Add whipping cream and salt and whisk to combine. Add reserved caramel sauce and whisk to combine.

Divide between four 1-cup ramekins. Place ramekins in a larger pan and fill pan with enough hot water to come halfway up sides of ramekins. Bake for 45 to 50 minutes or until custards are set but still wobble slightly in the centre. Chill.

Turn broiler to high.

Sprinkle 1 tablespoon of sugar in an even later over each custard. Place ramekins under broiler and, watching carefully, broil until sugar is melted and golden. Remove immediately and cool for 5 minutes before serving. Serves 4.