Preheat the oven to 325℉. Place the creme brûlée dishes or ramekins in a large pan in preparation for the water bath.

In a medium-sized saucepan, whisk together the whipping cream, brown sugar, vanilla bean paste, and salt. Heat mixture over medium heat, stirring constantly, until scalding. Remove from the heat and stir in the vanilla extract. Let steep in the pot for 10 minutes.

In a large bowl, whisk together the egg yolks and ⅓ cup of white sugar until light in colour. While whisking constantly, temper the egg yolks by gradually adding the slightly cooled cream mixture, about ½ cup at a time, while whisking constantly just until fully combined.

Ladle into the creme brûlée dishes, distributing evenly between all the dishes. Gently scoop any bubble off the top. Fill the water bath pan with boiling water to about halfway up the sides of the dishes.

Bake in the preheated oven for 25-30 minutes or until set around the edges but still slightly jiggly in the center. Take out of the oven and carefully remove the dishes from the water bath and transfer to a wire rack to cool to room temperature before refrigerating for at least 5 hours or until fully chilled and set.

Right before serving, sprinkle an even layer of sugar on top of the custard and torch with a kitchen torch until golden. Enjoy!