Heat half and half in a small saucepan until warmed. Do not allow to boil, but heat until warm to the touch, about 110°F.
In a medium bowl, whisk together the egg yolks, sugar, vanilla, and salt. Add warmed half and half a little at a time, whisking constantly. The more patience used and the slower the half and half is added, the smoother the mixture will be.
Add the mixture to either small mason jars or custard cups: fill to about 3/4″ full.
Place jars or cups in a baking dish. Fill the baking dish with water about half way up the sides of the containers you are using. Bake for 35 minutes.
For best flavor refrigerate over night. When ready to eat, sprinkle with sugar and melt with a brûlée torch. Enjoy!