Pre-heat oven to 300°F.
In a medium saucepan, over medium-low heat, scald the cream and sugar to almost boiling; do not boil.
In a small bowl , whisk together the egg yolks.
Temper the egg yolks by adding a ladle of scalded milk to them while whisking constantly.
Add this tempered mixture back into the scalded milk; whisking constantly.
Cook this mixture, over low heat, for another 2 to 3 minutes.
Remove from heat and stir in the vanilla extract and salt.
Evenly pour the cream mixture into 6-ounce or 8-ounce ramekins.
Place the ramekins in a baking dish and fill the dish with boiling water until it reaches about ½ way up the ramekins.
Bake on the middle rack of the pre-heated oven for about 30 to 35 minutes or until the centers of the custards are set.
Remove from the oven and cool completely in the refrigerator.
Remove from the refrigerator and sprinkle 1 rounded tablespoon of granulated sugar over the surface of each custard.
Using a a butane torch on medium flame, in a circular motion, completely apply heat to the sugar until it melts and turns golden brown.
Be careful, the sugar can burn quickly at this point; once it starts to turn brown, stop; the residual heat will finish the process.
