Preheat the Oven: Set your oven to 325°F (160°C).

Prepare the Cream: Heat the heavy cream in a medium saucepan over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract.

Make the Custard Base: In a large bowl, whisk together the egg yolks, 1/4 cup granulated sugar, and salt until the mixture is pale and thick. Slowly pour the warm cream into the yolk mixture, whisking constantly to combine.

Strain the Mixture: Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits.

Fill the Ramekins: Divide the custard evenly among four (6-ounce) ramekins.

Bake in a Water Bath: Place the ramekins in a large baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Carefully transfer the dish to the oven and bake for 35-40 minutes, or until the custards are just set with a slight jiggle in the center.

Cool and Chill: 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 thoroughly chilled.

Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of the remaining 1/4 cup granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Alternatively, broil the custards for 1-2 minutes, watching carefully to avoid burning.

Serve: Let the caramelized sugar cool for a few minutes before serving. Enjoy immediately.