Gently heat 1/2 cups of cream and the sugar, stirring until sugar is melted. Remove from heat.
Pour cream and sugar mixture as well as remaining cream into another container to cool down.
In large mixing bowl, add egg yolk, 1/4 of cream mixture, tiny pinch of salt, and vanilla. Mix long enough to blend, but do not over mix. Add remaining cream mixture to mixer and blend.
Strain egg/cream/sugar mixture into large pitcher.
Preheat oven to 300°. Place custard cup into casserole dish. Pour mixture into cup. Place casserole dish on oven shelf. Pour water into casserole until water level reaches about 2/3 height of custard cup.
Bake 30-35 minutes until set around edges but loose in the middle. Remove from oven and allow to cool to room temperature in water bath.
Refrigerate until served. Makes 1 serving
Prior to serving, sprinkle 1 teaspoon granulated sugar on surface of each custard. Use torch to melt sugar until lightly browned. Serve.