Preheat the oven to 300°F (conventional) and set a pot of water to boil for the water bath.

In a saucepan, gently heat the heavy cream and vanilla until it simmers (not a full boil).

Whisk egg yolks, sugar, and salt in a bowl until yolks break down.

Slowly pour a fourth of the simmering cream into the yolk mixture while whisking to temper the eggs.

Add the remaining cream, whisk gently until combined—avoid overmixing.

Strain the custard through a fine mesh sieve to remove lumps.

Divide the mixture into three 8oz Creme Brulee ramekins, filling nearly to the top.

Place ramekins in a larger baking tray, add boiling water to the tray (avoiding ramekins), filling halfway up the height of the ramekins.

Carefully place the tray with water and ramekins in the oven.

Bake for ~30-40 minutes until edges set with a gentle wobble in the middle.

Transfer ramekins to the fridge and cool overnight (or at least 4 hours).

The next day, sprinkle a thin layer of granulated sugar on each ramekin and use a blowtorch to caramelize the sugar to a deep brown color.

Serve and savor the deliciousness!