In a saucepan, heat the cream until hot but not boiling.
In a bowl, whisk together egg yolks and sugar until smooth.
Slowly add the hot cream to the egg mixture, whisking constantly.
Stir in vanilla extract and salt.
Pour the mixture into ramekins.
Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
Bake for 40-45 minutes until set but still slightly jiggly in the center.
Remove from oven, cool to room temperature, then chill for several hours.
Before serving, sprinkle sugar on top and use a kitchen torch to caramelize it.
Notes
Use fresh, high-quality ingredients for the best flavor.
• Bake in a water bath to ensure even cooking.
• Allow the custard to chill thoroughly before caramelizing the sugar.
• Use a kitchen torch for an evenly caramelized top.
• Serve immediately after caramelizing for the best texture.