Preheat your oven to 325°F (163°C). Place four ramekins in a baking dish and set aside.

In a medium saucepan over medium heat, combine the heavy cream and vanilla extract. Heat until just simmering, then remove from heat.

In a separate bowl, whisk together 1/4 cup of granulated sugar, egg yolks, and salt until well combined and slightly pale.

Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Pour the mixture evenly into the prepared ramekins.

Carefully pour hot water into the baking dish around the ramekins, filling it halfway up the sides of the ramekins.

Bake in the preheated oven for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.

Remove from the oven and let the ramekins cool in the water bath for about 15 minutes. Then, remove them from the water and refrigerate for at least 2 hours or until chilled.

Before serving, sprinkle a thin layer of brown sugar over each custard. Using a kitchen torch, caramelize the sugar until golden and crispy. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.