Step 1: Prep the custard base

Heat the cream, vanilla, and salt in a saucepan over medium heat until steaming (do not boil). In a bowl, whisk egg yolks and sugar until pale. Slowly temper the hot cream into the yolks, whisking constantly. Strain mixture through a fine-mesh sieve.

Step 2: Portion into ramekins

Divide the custard evenly among 4 ramekins. Tap gently to remove air bubbles.

Step 3: Set up water bath

Place ramekins in a deep baking dish. Fill the dish with boiling water halfway up the ramekin sides.

Step 4: Smoke the custards  

Preheat Z Grills to 225°F with fruitwood pellets. Place the water bath setup on the grill grates. Smoke for 45-60 minutes until custards are set but jiggle slightly in the center (internal temp ~175°F if checking).

Step 5: Chill

Remove from grill, cool to room temperature, then refrigerate for at least 4 hours (or overnight).

Step 6: Caramelize and serve

Sprinkle 1-2 tsp sugar evenly over each custard. Use a kitchen torch to melt and caramelize until golden and crackly. Let cool 1-2 minutes for the top to harden, then serve.