Instructions

1. Preheat your oven to 325°F.
2. In a saucepan, over medium heat, pour the heavy cream and heat it until it starts to simmer. Do not let it boil. Remove from the heat and stir in vanilla extract. Set aside.
3. In a large bowl, whisk together the egg yolks, 1/4 cup of granulated sugar, and salt until pale and thick. Slowly pour the warm cream into the yolks while whisking vigorously to avoid cooking the eggs.
4. Strain the mixture through a sieve into a large measuring cup or bowl to remove any cooked egg bits. Divide the custard evenly into 4 (6-ounce) ramekins.
5. Place ramekins in a large baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
6. Carefully transfer the baking dish to the preheated oven. Bake for 35-40 minutes, or until just set but still slightly jiggly in the center.
7. Remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 2 hours.
8. Before serving, sprinkle 2 tablespoons of granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until golden brown.  Alternatively, you can place the ramekins under a broiler set on high for 1-2 minutes. Watch carefully to prevent burning.
9. Let the caramelized sugar cool and harden for a few minutes before serving.