In a bowl, beat together egg yolks, sugar, salt and vanilla if using extract.
In a small saucepan heat whipping cream until warmed through and bubbles just begin to form. If you are using a vanilla bean, cut the bean down the center, scrap out the seeds and place the seeds and the pod into your milk as it warms. Remove the pod after warming.
Add 1/4 cup of warm milk mixture into the egg mixture and stir to combine.
Pour that mixture into the remaining milk mixture.
Pour custard mixture into the ramekins.
Place the ramekins in a baking dish and fill with boiling water half walk up the outside of the ramekin. Do not splash water into the custard.
Bake for 40 minutes or until the top is set but still jiggly.
Remove from oven and let it sit in the water for 10 minutes and then remove to a cooling rack and leave until completely cooled.
Cover with plastic wrap and refrigerate for at least 2-4 hours or up to 2 days.
When ready to serve sprinkle the top with about 3/4 Tbsp of sugar and shake ramekin so that you have an even layer of sugar all across the top.
Use a kitchen torch to caramelize the sugar (see above for instructions on how to do it in an oven.
If you like, return to the fridge for 30-60 minutes to allow the custard to chill and then serve. Do not refrigerate for longer or the sugar will soften.
Video
Notes
To make creme brulee without a kitchen torch:
You can use the broiler of your oven.
Place the ramekins on a baking sheet on the highest rack of your oven and then turn on the broiler. Put them into a cold oven.
Putting them on a baking sheet makes it easy for you to rotate them to make sure that they melt evenly.
The amount of time it will take for the sugar to caramelized will depend on how fast your broiler heats up so watch it closely. Don't walk away!
Tips for a smooth creamy creme brulee:
When heating up your whipping cream do not let it boil! You just want it heated through and beginning to bubble around the edges.
Temper your egg and sugar mixture. After heating through your milk you will add about 1/4 cup of into the egg/sugar mixture and stir to combine. Then pour it into the remaining cream mixture. This gradually increases the temperature of the eggs so they don't cook or curdle. This will give you a smooth creamy custard. If you see any bits of egg in it pour it through a fine wire mesh strainer.
Be sure and use pure vanilla extract. The vanilla is the star of the show here so don't use artificial vanilla.
Make it the day before so it has plenty of time to chill and set up.