Prep the Oven: Preheat your oven to 325°F (163°C). Place four 6-ounce ramekins inside a large, deep baking pan.

Scald the Cream: In a cheesecake or saucepan over medium heat, heat the heavy cream until bubbles just start to form around the edges. Do not let it boil. Remove from heat and stir in the vanilla extract.

Whisk the Yolks: In a medium bowl, whisk the egg yolks, 1/3 cup of granulated sugar, and salt together until the mixture becomes slightly pale and smooth.

Temper the Eggs: Slowly pour a few tablespoons of the warm cream into the egg mixture while whisking constantly. This prevents the eggs from scrambling. Gradually add the remaining cream while continuing to whisk.

Strain and Pour: Strain the mixture through a fine-mesh sieve into a pitcher to remove any air bubbles. Divide the smooth liquid evenly among the ramekins.

The Water Bath: Carefully pour hot water into the large baking pan around the ramekins until the water reaches halfway up their sides.

Bake: Bake for 35 to 40 minutes. The edges should be set, but the centers should still have a gentle, gelatinous jiggle.

Chill: Remove the ramekins from the water bath, let them cool to room temperature, and then refrigerate for at least 3 hours.

Torch the Top: Right before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar into a deep, golden-brown crust. Let it sit for 2 minutes to harden, then serve.