Whisk together the egg yolks, sugar, salt, and vanilla in a large bowl. Set aside.
In a separate saucepot, scald the remaining
Pour the pudding base into the ramekins. Place them in an ovenproof pan and put it in the oven. Fill the pan one-third to one-half full of hot water. (It is easier to fill the pan with water when it is already in the oven.) Cover the pan with aluminum foil and
Refrigerate the puddings several hours to overnight, but let them sit at room temperature for 15 minutes before serving.
If desired, serve with additional heavy cream.