Preheat oven to 325°F. In a medium sauce pan whisk heavy cream, vanilla bean paste, and salt together on low just until hot. Meanwhile, bring a separate large pot of water to a boil.
In a medium bowl whisk egg yolks and sugar together until light. Temper the eggs by adding ¼ of the hot cream mixture. Then, pour the tempered egg mixture into the cream and mix until combined. Pour mixture into four ramekins and place each dish into a 9x13 baking dish and fill the baking dish with the boiling water halfway up the sides of the ramekins. Bake for 35-40 minutes or until the centers are barely set. Cool and then place in the fridge for at least 4 hours and up to a couple of days.
Serve by topping each custard with a thin layer of sugar. Use a kitchen torch caramelize the sugar OR place ramekins in oven 2 inches from the heat source. Turn on broiler and cook until the custard browns, about 5 minutes. Top with a strawberry to garnish. Enjoy!
