Preheat the oven to 325 degrees Fahrenheit

In a sauce pan, on low- medium heat cook heavy cream and bring it boil. Switch off and let it cool for 15 minutes

In a wide bowl add egg yolk (separate the whites and discard, or use for some other purpose), vanilla extract, salt and 1/4 cup of sugar; whisk until it turns pale (lighten)

Add the room temperature heavy cream in small portions; stirring continuously

Pour the liquid (3/4 th quantity) into individual serving ramekins (bowl)

Take a large cake pan or roasting pan and fill it with hot water upto halfway up the sides of the pudding (Crème) ramekins. Place the ramekins into the pan and carefully place it into the preheated oven without any spilling

Bake for around 40 - 45 minutes till the pudding is set but center is bit trembling. Water in the cake pan will be piping hot so carefully rice the pan from the oven and gently take the pudding ramekins

Cool down and Refrigerate in fridge for at least 3 hours (I kept it for 7 hours)

Add 1 tablespoon of water and remiaing sugar, prepare a thick caramel and pour it over the pudfing. Allow the creme brulee to sit for at least 5 minutes before serving