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Preheat the oven to 325°F and set an oven rack in the middle position.
In a medium saucepan, bring the cream to a gentle simmer, then immediately remove from the heat.
Add the vanilla bean paste, let sir for 15 minutes
Bring a kettle of water to a boil.
In a large bowl, whisk the eggs yolks, sugar, and salt until well combined and slightly pale, about 1 minute.
Over a medium bowl, strain the cream through a fine mesh strainer
Gradually pour the warm cream into the egg mixture, a little at a time, whisking constantly.
Place 4 (8-ounce) custard dishes or ramekins into a large roasting pan. Pour the custard mixture into the dishes or ramekins. Pour enough hot water from the kettle into the roasting pan to come about halfway up the sides of the custard dishes/ramekins. Carefully transfer the pan to the oven and bake for 30 to 40 minutes, or until the centers are just set.
Carefully remove the pan from the oven and remove the custards from the roasting pan. Refrigerate for least 2 hours and up to 3 days
Sprinkle each custard with 1½ to 2 teaspoons sugar. Use a blowtorch to caramelize the sugar until it is deeply golden but not burnt.