In a large bowl, whisk together the egg yolks, salt, and 1/4 cup of sugar until smooth. Gradually add the cream to the egg mixture. Pour the custard into four ramekins and place into prepared baking pan. Add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set around the edges, 25-30 minutes.
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