Preheat the oven to 325F.
In a large bowl melt the ice cream in the microwave for 30-45 seconds. The ice cream has to be fully melted.
Whisk in the egg yolks, vanilla bean paste, and salt if using those. This recipe is fine with just the ice cream and egg yolks so if you don't want to do the most, just skip this step.
Fill 4 oven-safe ramekins, place them in a deep baking dish, fill with hot water, enough to reach the halfway point of the ramekins, and bake for 35-45 minutes. The baking time is going to depend on the ramekins you're using. Bake less for shallow ramekins, bake longer for deep ramekins.
You will know the creme brulees are done when the center is slightly jiggly and the edges are set.
Pull them out of the oven and allow them to cool down to room temperature, scrape the foam layer with a spoon if the top is foamy. Sprinkle each one with about 1-2 teaspoons of sugar, torch using your kitchen torch until caramelized. Make sure to make circular movements with your torch to avoid burning just one spot. Serve and enjoy!
If you prefer cold creme brulees, chill in the fridge for 2-3 hours, before sprinkling with sugar, torch, and serve.