Instructions:

• Step 1: Preheat your oven to 325°F (160°C).
• Step 2: In a medium saucepan, combine the heavy whipping cream and vanilla. Heat over medium until simmering, then remove from heat and let sit for 15 minutes.
• Step 3: In a mixing bowl, whisk together the egg yolks, sugar, and salt until pale and thickened.
• Step 4: Slowly combine the warm cream mixture into the egg yolk mixture while whisking. Strain through a fine mesh strainer.
• Step 5: Fill ramekins with the custard mixture, about three-quarters full.
• Step 6: Prepare a water bath by filling a baking dish with hot water halfway up the sides of the ramekins.
• Step 7: Bake for 30-35 minutes until set but slightly jiggly. Cool to room temperature, then refrigerate for at least 2 hours.
• Step 8: Caramelize sugar on top of the chilled custards using a kitchen torch until golden and bubbly.