Allow all your ingredients to come to room temperature before beginning.
Heat the oven to 325 degrees, then find a large deep baking dish (like a rectangular cake pan).
In a saucepan, combine the cream, vanilla paste, and salt, whisking over low heat- just until the liquid is hot. Allow it to rest for a few minutes, cooling slightly.
In a large bowl, beat the egg yolks and granulated sugar until they are light in color. Add the vanilla extract, beating until combined.
Pour the cream into the egg / sugar mixture, stirring until incorporated.
Pour and divide amongst 4-6 ramekins, placing each ramekin into the baking dish.
Fill the baking dish with boiling water, until it is halfway up the sides of the ramekins.
Bake for 40 minutes- or until the centers are barely set. Cool completely, then refrigerate for several hours... or up to a couple of days.
When you're ready to serve the crème brûlée, pull them from the fridge, sprinkle the tops with a layer of vanilla sugar, then using the culinary torch- melt the sugar until it's brown and toasted. Garnish and enjoy!
