In a saucepan over medium heat, bring 1 cup of the cream and half of the sugar to a simmer, but not boiling.
In a bowl whisk egg yolk, the remaining sugar, salt, and vanilla until well combined.
When cream and sugar mixture is hot, slowly add to the egg mixture in a thin steady stream, whisking constantly. Pour mixture through a fine mesh strainer to remove any egg that may have cooked.
Place 4, 4-5 oz. ramakins in a 9 by 13 baking dish, divide filling evenly among the 4 ramakins. Fill 9 by 13 with warm water, to make a water bath, measuring three quarters up the side of the ramakins. Carefully place dish in oven and bake for 30- 35 minutes until crème is set, or until filling reaches 170 degrees. Shallow ramakins bake for 20-25 minutes.
Remove dish from oven, and carefully remove ramekins from the dish. It can be useful to scoop out some of the water with a measuring cup or ladle to lower the water level in the pan, making it easier to remove ramakins.
Allow cremes to cool on a cooling rack for 30 minutes, cover with plastic wrap and refrigerate until ready to use, ideally at least 3 hours.
To caramelize sugar, remove cremes from the refrigerator 20 minutes before using. Evenly spread 1-2 teaspoons of turbinado sugar on the top of crème in a thin even layer. Light kitchen torch and caramelize sugar topping by evenly sweeping flame across the surface until sugar is a deep golden brown. Serve immediately.
Notes
• White sugar can be used in place of turbinado sugar.