Preheat oven to 325 degrees. In a small pot over low heat, stir together whipping cream and salt. Heat until very warm, but not boiling. Remove from heat and stir in vanilla bean paste.
Use electric mixer to beat egg yolks and 1/4 cup of sugar until lightened, about 4 minutes.
With mixer on low speed, VERY slow pour heated cream into eggs.
Divide mixture evenly among four 5-6 ounce sized shallow ramekins.
Place ramekins in an oven safe baking dish. Fill dish with warm water until water is about halfway up the sides of the ramekins.
Bake for 20-25 minutes, or until custard is set but center just barely jiggles. NOTE: Baking time will vary depending on shape/depth of ramekins.
Remove ramekins from water and let cool for about 30 minutes at room temperature. Then transfer ramekins to refrigerator for at least 3-4 hours.
Before serving, remove ramekins from refrigerator and sprinkle 1 teaspoon of sugar evenly over the top of each custard.
To caramelize the sugar, you can use a blow torch, or place the ramekins on the top rack of your oven on broil.