Creme Caramel for Two

From America's Test Kitchen .  David loves creme caramel and I make it for him for Valentines Day, Father's Day, etc.   This is a smaller recipe I just found and will try next time.

Need two 4-ounce ramekins

2 T water
6 T sugar
2 T lightly beaten egg, plus one large yolk
1/4 tsp vanilla
pinch salt
3/4 C half and half

1.  Oven to 350 degrees.  Bring kettle of water to boil.  Place dish towel in bottom of 8 inch square baking pan.  Grease two 4-ounce ramekins and place on towel.

2.  Small saucepan - combine water and sugar in center of pan, gently stir.  Medium high heat, bring to boil.  3 to 4 minutes, to 300 degrees.  Reduce heat to low, stir occasionally.  Dark in color, 1-2 minutes more, til 350 degrees.  Divide into ramekins and let cool.  Caramel will harden.

3.  Whisk remaining 2 T sugar, eggs, vanilla and salt together in large bowl.  Heat half and half til steaming, and whisk into egg mixture.

4.  Strain custard through fine mesh sieve into liquid measuring cup.  Pour custard evenly into ramekins on top of caramel.

5.  Place baking pan into oven.  Carefully pour boiling water into pan to reach halfway up sides of ramekins.  Bake 25-30 minutes or until knife inserted halfway between center and edge comes out clean.

6.  Remove ramekins (careful!) and let cool to room temp, 1-2 hours.  Cover with plastic wrap and chill at least 2 hours.

7.  Run small knife around ramekin to loosen custard.  Invert onto serving plate.