1. Heat oven to 325° F. In a heavy saucepan, combine the cream, vanilla and salt. Over low heat, bring to a low simmer. Turn off the heat. In a bowl, whisk together the egg yolks and 1/3 cup of sugar. Whisk until mixture is smooth and pale. Add 1/2 cup of hot cream mixture to the eggs. Continue to whisk. Pour the egg mixture into remaining cream mixture. Stir to combine. Divide evenly between 4 ramekins.
2. Fill a 9 x 13 baking dish with an inch of very hot water. Add the ramekins to the dish. Place in the oven. Bake for 30 to 40 minutes until center is set but still jiggles underneath. Remove from oven. Carefully transfer ramekins to a cooling rack, and let cool completely. Once cooled, transfer ramekins to the refrigerator. Let chill for several hours.
3. When ready to serve, heat the oven broiler to high. Sprinkle a teaspoon of sugar over the top of each crème brulée in an even layer. Place them under the broiler. Broil for 3 to 5 minutes or until tops brown and begin to harden. (You can also use a kitchen blowtorch instead of the broiler.)

Per Serving (1): Calories: 540, Fat: 49 g (30 g Saturated Fat), Cholesterol: 365 mg, Sodium: 190 mg, Carbohydrates: 20 g, Fiber: 0 g, Protein: 7 g.