In a saucepan, combine the heavy cream, vanilla, and salt. Heat over medium to low heat until it starts to simmer, which should take about 2-3 minutes. Remove from heat.
In a large bowl, whisk together the 5 egg yolks and 1/2 cup of sugar until the mixture is smooth, creamy, and light yellow.
Slowly pour the cream mixture into the egg mixture, whisking slowly to avoid scrambling the eggs.
Pour the mixture into 6oz or 7oz ramekins placed in a baking dish. Then, pour boiling water into the baking dish until it covers the ramekins halfway.
Bake at 350°F for 30-35 minutes, or until the edges are firm and the center jiggles slightly. Carefully remove from the baking dish and refrigerate for at least 2-3 hours, or overnight, to set.
The next day, sprinkle about 1 tsp of cane sugar on top of each ramekin, then use a blow torch to caramelize the sugar. If you don’t have a blow torch, you can broil the ramekins in the oven, but keep a close eye on them as they will brown quickly.
Serve with fresh fruit and enjoy your delicious homemade créme brûlée!