In a saucepan, combine the cream, split vanilla bean (or vanilla extract), and salt. Cook over low heat until the mixture is hot, but not boiling. If using a vanilla bean, let it sit for a few minutes after heating, then remove the bean.
In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes light and slightly pale. Gradually stir about a quarter of the hot vanilla cream into the egg-sugar mixture to temper the eggs. Then, pour the tempered mixture back into the saucepan with the rest of the cream, stirring until smooth
Pour the custard mixture into four 6-ounce ramekins. Place the ramekins in a baking dish, and fill the dish with boiling water until it reaches halfway up the sides of the ramekins. This creates a water bath for gentle cooking.
Bake in a preheated oven at 325°F (160°C) for 30 to 40 minutes. The custards should be barely set in the center when finished. After baking, let them cool to room temperature, then refrigerate for several hours or up to a couple of days.
Before serving, sprinkle about a teaspoon of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until it turns golden brown and crisp. Alternatively, you can broil them in the oven for a few minutes, but be careful not to overcook.
Serve your crunchy and creamy creme brulee once cooled!