Crème Brûlée

I came across this recipe HERE through pinterest.  I also tried doing it in a pan and doubled the recipe and it turned out good but be sure to follow the guidelines on the consistency to make sure it's cooked long enough. 

Ingredients:
1 pint whipping or heavy cream (2 cups)
4 egg yolks from large eggs
1/4 cup granulated sugar
1 tablespoon vanilla extract
pinch salt, optional and to taste
about 3 to 4 cups water, for water bath
1 to 2 teaspoons superfine sugar per each ramekin, for caramelizing (granulated may be substituted but superfine melts more smoothly and evenly)

Directions:

1. Preheat oven to 300F. Place 6 ramekins in a 9x13 pan or large baking pan that will be used for a water bath. Spray ramekins with non-stick cooking spray; set aside.
2. Add the cream to a 2-cup glass measuring cup or microwave-safe bowl. Heat on high power until cream begins to bubble just a bit, but don't let it come to a full boil; it took 3 1/2 minutes in my micro (or heat cream over medium heat on the stove, about 10 minutes). Remove cream from micro; set aside to cool.
3. Crack the eggs and separate the yolks from the whites.  Place the yolks in a large sized bowl.  Save the whites for a different recipe.  
4. To the large bowl with the yolks, add 1/4 cup granulated sugar, and whisk vigorously for 3 to 4 minutes until the mixture is lighter and paler in color, and has fluffed in volume.  Use an electric mixer if you wish.  Set aside.
5. With a spoon, remove any skin that's formed on the cream. It will be quite warm, but not scalding; it should read 165F max on a thermometer.
6. Very slowly pour about 1/4 cup of cream into the eggs, whisking the whole time. This is tempering the eggs (getting them used to the warm cream) so you don't scramble them.
7. Continue pouring the cream into the eggs very slowly, whisking the whole time.
8. Add the vanilla, optional salt, and whisk to combine. Some recipes call for straining the mixture through a fine sieve now, but I find there's no difference so I skip straining.
9. Evenly pour mixture into prepared ramekins; set aside.
10. Add 2 cups water to 2-cup glass measuring cup and microwave on high power until boiling, about 4 minutes.
11. Slowly and carefully pour the hot water into the 9x13 pan. The water creates a water bath so the crème brûlée bakes more evenly. Make sure the water isn't being poured onto or splashing into the ramekins. Top off with more very hot tap water until the water level in the pan is about as high as the level of crème brûlée inside the cups.
12. Bake for 40 to 45 minutes, or until set with some jiggle. Baking time will vary widely based on pan size, if you're baking 4 to 6, level of water in water batch, type of ceramic the ramekins are made of, climate and oven variances, and personal preference. Use your judgment and bake until done, noting that crème brûlée will set up more as it cools. If you open the oven and gently move the baking pan and the crème brûlée makes a wave-like motion, more than just slight jiggling, they're not done. They should not be browned, won't rise, and if testing with a thermometer it should read 150F to 155F for food safety; however I bake until about 170F because at 155F, there's still too much jiggle for my liking.
13. Remove pan from the oven and very carefully with a hot mitt, remove ramekins from water bath and place them on a wire rack to cool completely, about 1 hour.
14. Cover them with lids or plastic wrap, and transfer to fridge to chill for at least 3 hours, or up to 3 days in advance.
15. Prior to serving, evenly sprinkle each ramekin with 1 to 2 teaspoons superfine sugar. I prefer 2 teaspoons each to achieve an appropriately thick caramelized top layer.
16. Using a torch held about 6 inches away from the surface, heat the sugar, making sure to keep the torch moving evenly to prevent burning. When sugar is sufficiently caramelized to your liking, serve immediately. Note: I do not have a torch so I turned on the broiler and baked the sugar until lightly burnt then had to cool again in fridge until cool.  Crème brûlée that has not been sugared/torched will keep in the fridge for up to 3 days.