Preheat your oven to 325°F (160°C) to ensure even baking.
In a double boiler or saucepan over low heat, combine the heavy whipping cream and salt until just hot, then cool slightly.
In a mixing bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until pale and slightly thickened, about 2-3 minutes.
Gradually add the warm cream to the egg mixture, whisking continuously, then add the vanilla extract and mix well.
Strain the mixture through a fine-mesh sieve into another bowl for an ultra-smooth custard.
Pour the custard mixture into ramekins, filling them about 3/4 full.
Fill a baking dish with hot water halfway up the sides of the ramekins to create a water bath.
Bake for 30-40 minutes, until the custards are set but still slightly jiggly in the center.
Let the ramekins cool to room temperature, then refrigerate for at least 2 hours, or overnight.
Before serving, sprinkle about 1 tablespoon of granulated sugar on top of each custard and caramelize with a kitchen torch until golden brown.
