Meanwhile, in a saucepan, heat the heavy whipping cream & salt on low heat till just hot.
Turn off the heat & whisk in both vanillas. Let it sit to cool for a few minutes.
In a stand mixer, beat the yolks & sugar together till the mixture turns a light, pale yellow color.
Take the bowl off the stand & slowly drizzle in 1/3 of the cream while whisking.
Now add the egg mixture into the rest of the cream & whisk to combine.
Pour the mixture into four 8oz. ramekins & place them in a pan, making sure there’s at least 1in. between the ramekins.
Carefully pour the boiling water into the pan till it reaches halfway up the ramekins.
Bake for 35-40 mins or until the center is barely set. It should jiggle just a bit!
Let them cool completely to room temp. before covering and chilling for at least 3 hours or up to 3 days.
Once you’re ready to eat them, sprinkle ~1/2 tbsp. of granulated sugar evenly on top of each pot & use a culinary torch to heat the sugar till just bubbling & it turns an amber color. If they’re a little burnt that is okay too.
Serve within the next couple hours or else the sugar will melt & it’ll no longer be crunchy.