Caramel Crème Brulee

Remember the last time I post on an experiment? -- Experimenting: Chocolate Pasta with Vanilla Sauce because I have some leftover egg yolks? Well, I googled for some recipes that use egg yolk and found this recipe of Caramel Crème Brulee from Foodnetwork.ca. The ingredients was really simple and I just couldn't resist to try this recipe. The creme brulee was really soft! But I think the next time I made this, I should really reduce the amount of sugar. It was a bit too sweet for me.

Caramel Crème Brulee (from Foodnetwork.ca Courtesy of Michael Smith, Chef at Home)

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1 cup plus 6 tbsp of sugar

1/2 cup of water

2 cups of milk

1 cup of 35% whipping cream

1 tablespoon vanilla

pinch of salt

8 egg yolks

1. Preheat oven to 325 degrees.
2. Make a caramel with 1 cup of sugar and the water by placing them in a large saucepot and bringing to a boil without stirring. The sugar will dissolve and begin to bubble. 
3. Let it boil for about 5 minutes, watching carefully as the water boils off and it begins to turn yellow. Gently swirl until the sugar turns an even golden. Take it off of the heat before it gets brown. Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.
4. Whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.
5. Pour into 6 ramekins or crème brulee dishes and bake in a hot water bath in the oven for 30 minutes, or until edges are set and centre is slightly jiggly.
6. Just prior to serving, sprinkle with the remaining sugar and caramelize with a blowtorch (Because I didn't have any blowtorch, I caramelized the sugar under a broiler.

Please share with me if you have any recipe which use egg yolk :)