Arrange 4 shallow ramekins in a casserole dish and preheat your oven to 325°F.
Begin boiling water in a small pot, which you will need for the water bath.
Separate the yolks and add to a medium bowl with the sugar. Whisk to combine and set aside.
In a saucepan over medium heat, add the heavy cream, vanilla, and salt. Remove from heat once the mixture starts to simmer.
Temper the eggs by slowly drizzling in half of the warm cream and whisking constantly so the yolks don’t curdle. Then, slowly drizzle everything back into the saucepan, whisking constantly.
Pour the custard evenly into the ramekins, filling them close to the top. Pour in the boiling water and bake until the sides of the custard are set and the center is somewhat jiggly. About 30-40 minutes, depending on the size of your ramekins.
Remove the ramekins from the pan and allow to cool at room temperature for 1 hour, and then cool in the fridge for 2 hours and up to 2 days.
Just before serving, sprinkle the tops of the custard with enough sugar to cover the tops completely. About 1-2 tsp. each.
Using a small kitchen torch*, heat the sugar until the entire surface is bubbly and golden brown. Creme brulee is best served immediately once the tops have been caramelized.
* If using a broiler, set the cooled ramekins directly under a hot broiler until bubbly and golden brown. Keep your eye on them to avoid them getting burnt.