Heat over medium heat until the mixture reaches 180°F.

Stir continuously and do not allow to boil. (This is the temperature that the milk will just begin to boil and at a higher temperature it will boil over.)

Remove from the heat and allow to cool until under 100°F.

After the milk mixture is cool preheat the oven to 350°F.

Fill a roasting pan with water to a level that will be about 3/4 of the way up a 1 cup ramekin. It is best to test this by placing the ramekins in the water bath to make sure it is not overfilled.

Place the roasting pan in the oven until the water is hot (this should take at least 20 minutes).

In a stainless bowl place the Z-sweet, egg yolks and salt. Cream together until smooth.

Add the milk mixture to the egg mixture.

Whisk until well blended.

Divide the milk/egg mixture between four 1 cup ramekins. Place the ramekins in the water bath in the oven and cook for 60 minutes.

Very carefully remove the roasting pan from the oven and allow the custard to cool for 30 minutes while still in the water bath.

Cover each custard with plastic wrap and chill overnight.

Place 2 teaspoons sugar on the top of each custard.

Using a blowtorch, melt the sugar by carefully aiming the tip of the flame at the surface of the sugar.

Tilt and rotate the ramekin so that the melted sugar covers the surface of the custard. (Alternatively, the sugar can be melted under a broiler but the custard will need to cool again afterwards for about 10 minutes on the counter and another 20 minutes in the refrigerator.)

Serve.