Preheat oven to 300°F (150°C) and line the bottom of a large baking pan with a damp kitchen cloth.

Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar, and salt in a saucepan over medium heat. Stir occasionally for 4 to 5 minutes until steam rises.

In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.

Place ramekins on a towel in the baking dish, and place the dish on the oven rack. Pour boiling water into the dish to halfway up the sides of the ramekins. Cover the whole pan loosely with foil.

Bake for 25 to 30 minutes in the preheated oven until custard is just set. Chill ramekins in the refrigerator for 4 to 6 hours.