• 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.

Prepare the Custard:

• In a large bowl, whisk together the egg yolks, 1/4 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.

Bake the Custards:

• 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 1/4 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.
• Now Your Creme Brulee is ready to be served.
• Allow the caramelized sugar to cool and harden for a few minutes before serving.