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PdfHeat oven to 325 degrees.
In a saucepan, combine cream and salt and cook over low heat just until hot.
Let sit for a few minutes.
Add vanilla extract.
In a bowl, beat egg yolks and sugar together until light.
Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture in to cream and stir.
Pour into four 6-ounce ramekins and place ramekins in a baking dish.
Fill dish with boiling water halfway up the sides of the dishes.
Bake for 30 to 40 minutes, or until centers are barely set.
Cool completely.
Refrigerate for several hours and up to a couple of days.
Top each custard with about a teaspoon of sugar in a thin layer.
Using oven broiler or butane torch, brown sugar.
Serve as soon as possible.