Creme Brulee

In a heavy 2-quart saucepan combine the beaten eggs, light cream, sugar, and salt. Cook and stir over medium heat for about 10 minutes or until custard coats a metal spoon. Remove from heat. Cool at once by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in vanilla. Pour into a 1-quart casserole and refrigerate at least 2 hours. Press brown sugar through a sieve over the custard. Set the casserole in a pan of ice cubes and cold water. Broil 4 to 5 inches from heat for 1 to 2 minutes or until sugar turns golden brown and a bubbly crust forms. Serve warm or chilled.