Preheat oven to 325F. Prepare six ramekins and a 9x13 pan (or whatever size will fit your ramekins) for baking the custard.
Add egg yolks to a large mixing bowl. Whisk vigorously until pale in color.
In a saucepan, add cream, sugar, and salt. Whisk ingredients together. Cook the mixture over medium heat, until sugar is dissolved and the cream just begins to boil. Add in the vanilla.
Temper the egg yolks by pouring a small amount of the hot cream into the mixing bowl at a time. Whisk well after each addition of the cream. Continue adding the cream until it is fully incorporated into the egg yolks.
Evenly distribute the custard into the prepared ramekins. Set the filled ramekins into the prepared 9x13 pan. Fill the pan with boiling water until the ramekins are half submerged.
Bake the creme brulee for 35 to 45 minutes. Note that the custard will not be firm at this point.
Remove the ramekins from the oven, and place them in the refrigerator. Let cool for at least 2 hours or overnight.
Right before serving, sprinkle 1/2-3/4 tablespoons of sugar over the custard. Use a kitchen torch to caramelize the sugar, torching it until the sugar has melted. You can also use your oven broiler if you don't have a food torch to bake the creme brulee for a few minutes or until the sugar has melted.
Serve creme brulee immediately with desired toppings.