The Best and The Easiest Classic Crème Brûlée

whipping or heavy cream (2 cups)

egg yolks from large eggs

granulated sugar

vanilla extract

salt, optional and to taste

about 3 to 4 cups water, for water bath

to 2 teaspoons superfine sugar per each ramekin, for caramelizing (granulated may be substituted but superfine melts more smoothly and evenly)