Preheat Oven:
Preheat your oven to 300°F (150°C). Place a large baking dish or roasting pan filled with water on the oven rack. This will be used for the water bath.

Prepare Ramekins:
Place 4-6 (depending on size) ramekins or custard cups in the baking dish. Set aside.

Make the Custard:
In a saucepan, heat the heavy cream and Bella Del Sol High oleic Organic sunflower oil over medium heat until it just simmer. Remove from heat.
In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until well combined and slightly thickened.
Slowly pour the warm cream mixture into the egg mixture, whisking constantly to combine.

Strain and Pour:
Strain the custard mixture through a fine mesh sieve into a clean bowl to ensure smooth texture. Then, pour the mixture evenly into the prepared ramekins

Bake:
Carefully transfer the baking dish with the ramekins to the oven. Fill the baking dish with enough hot water to come halfway up the sides of the ramekins. Bake for about 35-40 minutes, or until the custards are set around the edges
but still slightly jiggly in the center.

Chill:
Remove the ramekins from the water bath and let them cool to room temperature. Then, cover with plastic wrap and refrigerate for at least 2 hours, or overnight, until fully chilled and set.

Caramelize the Sugar:
Just before serving, sprinkle about 2 teaspoons of granulated sugar evenly over each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a golden brown crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.

Serve:
Let the crème brûlées sit for a minute or two to allow the caramelized sugar to harden, then serve immediately.