Preheat your oven to 325°F (160°C).

Pour the heavy cream into a medium saucepan.

Heat the cream over medium heat until it just begins to simmer. Do not let it boil.

Remove from heat and stir in the vanilla extract.

In a large bowl, whisk together the egg yolks, ¼ cup of granulated sugar, and salt until the mixture becomes pale and thick.

Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits.

Pour the custard mixture evenly into 4 (6-ounce) ramekins.

Place the ramekins in a large baking dish.

Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Carefully transfer the baking dish to the preheated oven.

Bake for 35-40 minutes, or until the custards are just set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature.

Cover with plastic wrap and refrigerate for at least 2 hours, or until well chilled.

Just before serving, sprinkle a thin, even layer of the remaining ¼ cup granulated sugar over the top of each custard.

Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden-brown crust. Alternatively, you can place the ramekins under a broiler set on high for 1-2 minutes, watching carefully to prevent burning.

Allow the caramelized sugar to cool and harden for a few minutes before serving.