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Start by cracking the eggs into a bowl and separate the yolks into a medium bowl.
In a small saucepan, add in heavy whipping cream, sea salt, and vanilla extract. Mix and whisk over medium heat until hot and steaming.
Begin beating egg yolks and gradually add in granulated sugar until all is added.
Splash a bit of the hot mixture into egg yolks, stir until incorporated. Repeat until eggs mixture is hot.
Add eggs mixture back to the mixture and stir until thoroughly combined. Pour into a bowl using a mesh sieve.
In four 6” ramekins set into a baking dish, evenly divide the creme brûlée into each ramekin. Fill baking dish (not ramekins) with boiling water until ¾ of the way up the ramekins.
Bake in a preheated oven set to 325F for 30-40 minutes.
Remove from the oven and hot bath. Place ramekin onto a wire rack to cool completely.
Once room temperature, wrap in plastic wrap and fridge at least 4 hours or overnight.
To serve, sprinkle on sugar and broil until the sugar has charred a little.
Serve and enjoy.