Separate egg yolks into a bowl and mix with sugar, salt, and vanilla extract. Whisk until smooth.

Heat heavy cream in a saucepan over medium heat until it simmers. Do not boil.

Slowly pour warm cream into the egg yolk mixture, whisking continuously to combine smoothly.

Strain the mixture through a sieve into a clean bowl to remove any lumps.

Distribute mixture into 4 ramekins and place them in a larger baking dish. Fill the dish with hot water, reaching two-thirds up the sides of the ramekins.

Bake at 320°F for 35-40 minutes until custards set but remain slightly jiggly in the center. Cool to room temperature, then refrigerate for at least 4 hours.

Sprinkle 2 tbsp of sugar on each custard. Caramelize using a kitchen torch or broil until golden and bubbly.

Let sit for 3-4 minutes before serving. Enjoy the creamy custard with its crisp caramel top!