Combine 2 cups cream, sugar and salt in medium sauce pan, add vanilla. Bring to a boil, stirring occasionally. Remove from heat and let sit for 15 minutes.
Place kitchen towel or silicone mat in bottom of large large baking dish or roasting pan. Arrange 8 ramekins (4-5 ounce) in bottom of pan. Fill pan with boiling water until water level reaches 2/3rds up the ramekin sides.
After vanilla has steeped in cream mixture, stir in remaining 2 cups chilled cream.
Whisk the yolks until broken up and combined. Whisk 1 cup of cream mixture into the yolks until combined, repeat with another cup of cream mixture. Add remaining cream mixture whisk until thoroughly combined and even colored. Strain through fine mesh strainer and discard solids.
Pour cream mixture into ramekins. Carefully place into oven and bake for 30 minutes (or until centers register 170-175 degrees).
Cool on wire rack for 2 hours. Sprinkle Turbinado or demerara sugar on top, tilt and tap so surface is evenly covered. Caramelize sugar with culinary torch (this can also be done under the broiler of the oven though results will be less even).
*Specialty shops also carry flavored Crème Brûlée sugars.