Preheat your oven to 325°F (160°C).

In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer; avoid letting it boil. Remove from heat and stir in the vanilla extract.

In a large bowl, whisk the egg yolks, 1/4 cup of granulated sugar, and salt together until the mixture becomes pale and thick. Gradually pour the warm cream into the egg mixture, whisking constantly to prevent the eggs from cooking.

Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any bits of cooked egg. Pour the strained mixture evenly into four 6-ounce ramekins.

Place the ramekins in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.

Just before serving, sprinkle an even layer of the remaining 1/4 cup granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a golden-brown crust. Alternatively, place the ramekins under a broiler set on high for 1-2 minutes, watching carefully to avoid burning.

Allow the caramelized sugar to cool and harden for a few minutes before serving. Enjoy your homemade crème brûlée!