Preheat oven to 325.

In a small saucepan warm heavy cream and salt on low heat until it is simmering.Then add in vanilla extract. Then turn the heat off and let it sit for about 5 mins. Using a spoon, take the skin off the surface of the cream

Meanwhile, in a separate bowl mix egg yolks and sugar with a wooden spoon until fully combined. Pour in a splash of cream mixture while continuously stirring. Stir for about a minute until fully combined. Repeat this step until all of the cream mixture is fully combined.

Strain the mixture over a measuring cup to remove any lumps, ensuring a smooth custard consistency

Pour the mixture into creme brulee dishes (ramekins or glass bowls). Place dishes into a baking pan and fill the pan up with hot water halfway up the sides of the dishes. Be careful not to get any water into the dishes itself. Bake for 30-40 mins, until the centers are not quite set.

Transfer dishes from the baking pan to the Refrigerator for several hours (2 hour at minimum) up to overnight.

When ready to serve, pour a thin layer of sugar on top. You can either use a blow torch to caramelize the sugar until its a golden brown color or if you don’t have a blow torch, place ramekin in the broiler no less than 3 inches from the coil for 2-5 min or until sugar turns golden brown and caramelized. After sugar is caramelized, let it cool for about 5 mins and serve within 2 hours.