Preheat the oven to 325°F (160°C). Place two ramekins in a baking dish.
Heat the heavy cream in a saucepan over medium heat until steaming but not boiling. Remove from heat and stir in vanilla.
In a bowl, whisk egg yolks, sugar, and salt until pale and smooth.
Slowly pour the warm cream into the egg mixture while whisking continuously.
Strain the custard and divide evenly between the ramekins.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 30–35 minutes, until edges are set and centers gently jiggle.
Cool at room temperature, then refrigerate for at least 2 hours.
Before serving, sprinkle sugar evenly on top and caramelize using a torch or broiler.
