In a medium mixing bowl, whisk together the egg yolks and sugar until combined. Avoid over-whisking to prevent incorporating excess air. Set aside.

In a saucepan over medium heat, warm the heavy cream until it just begins to steam and small bubbles form around the edges. Stir occasionally. Remove from heat and let cool for 2 minutes.

Slowly pour the warm cream into the egg yolk mixture, whisking constantly. Stir in the vanilla bean paste and salt.

Pour the mixture through a fine-mesh sieve for a smooth texture. Divide evenly among 4 (4- or 6-ounce) ramekins.

Place the ramekins in the pan. Carefully pour the hot water into the pan until it reaches halfway up the sides of the ramekins.

Bake for 40 minutes, or until the custards are just set but still slightly jiggly in the center.

Carefully remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, preferably overnight.

Before serving, sprinkle about 2 teaspoons of sugar evenly over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until a golden crust forms.

Let the caramelized tops cool for 5-10 minutes before serving.