Preheat oven to 325°F and place four 6-ounce ramekins in a large baking dish.

In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer, then remove from heat.

In a mixing bowl, whisk together the egg yolks, 1/3 cup sugar, vanilla extract, and salt until smooth and well combined.

Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs, then strain the mixture through a fine-mesh sieve.

Divide the custard evenly among the ramekins, then carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake for 35-40 minutes until the custards are set around the edges but still slightly jiggly in the center, then remove from water bath and let cool completely before refrigerating for at least 2 hours.

Just before serving, sprinkle 1 tablespoon of sugar evenly over each custard and caramelize with a kitchen torch until golden and crispy.