Preheat the oven to 350 degrees and prepare 4-6oz. ramekins, by placing them in a baking dish with at least an inch of hot water in the pan.
Whisk together the cream, vanilla, salt, egg yolks and sugar, until smooth and creamy.
Evenly divide the custard between the ramekins and bake in the oven for 25-30 minutes until the custard is set and lightly golden.
Allow to cool completely and refrigerate to chill.
To caramelize the sugar on top, sprinkle 2 teaspoons of sugar evenly on top of each custard and using a small kitchen torch, use a circular motion while holding the flame about 2-3 inches from the sugar, rotate the custard as the sugar browns and liquefies, to create an even crust of sugar.