Heat oven to 300 F.

In a small saucepan, add heavy cream and 3 tablespoons of sugar over medium-low heat.

Bring the cream mixture to a light simmer (it will begin to steam) and then remove it from heat. Set aside and let cool.

In a separate small bowl, whisk together egg yolks, remaining 1 tablespoon of sugar, vanilla bean paste and salt.

Add 2 tablespoons of the cream mixture to the egg yolk mixture, whisking to combine. Add another 2 tablespoons, whisking to combine. This will keep the eggs from scrambling from the warm cream.

Add this tempered egg yolk mixture to the saucepan of cream, whisking continuously as you add it, and whisk until combined.

Place two (6-8 ounce) ramekins in a baking dish. Divide crème brûlée mixture between the two ramekins. Fill the baking dish with water, about halfway up the crème brûlée dishes.

Place baking dish in oven and bake for 50-55 minutes, or until just set. They will still be jiggly in the middle. Cool at room temperature for an hour and then place in the refrigerator for at least 4 hours or (preferably) overnight.

Once ready to serve, top each ramekin with about 1 teaspoon of sugar. Melt the sugar with a crème brûlée torch, until golden brown. You can also do this under a broiler. Serve and enjoy!