Preheat the oven to 325°F (165°C) and prepare 4 standard-size ramekins and a deep baking dish.

In a bowl, combine the egg yolks, 60g of sugar, vanilla extract, and salt. Whisk until well combined.

Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Slowly pour the hot cream into the bowl with the egg yolk mixture while stirring continuously. Make sure that the sugar has dissolved completely.

Divide the mixture evenly between the ramekins and place them inside the prepared baking dish.

Pour boiling water into the baking dish so that it reaches halfway up the sides of the ramekins.

Bake for 30-35 minutes or until the custard is set but still jiggly in the center.

Remove from the oven and the water bath. Allow to cool to room temperature, then refrigerate for 4-6 hours or overnight.

Just before serving, sprinkle about 1-2 teaspoon of sugar evenly on top of each crème brûlée. Use a blow torch to caramelize the sugar (you can also do it under the broiler). Serve immediately.