For the cream mixture
Combine the milk, cream, half the sugar, vanilla and the salt in a saucepan and bring to a simmer over medium heat, stirring gently with a wooden spoon. Remove from the heat. Meanwhile, blend the egg yolks with the remaining sugar. Add the hot cream gradually in to the egg mixture, stirring constantly with a whisk . Add the hot custard to the chocolate and mix gently with spatula until the chocolate has melted completely. Strain through a fine sieve or chinois and ladle into ovenproof bowls (ramekins), filling them three-quarters full. Place bowls in a baking dish and add water enough so that the water level reaches half-way up the bowls. Bake at 150°C for 40-45 minutes (until the surface turns a jelly-like consistency) and place in the fridge until fully chilled.
For burning the cream
Sprinkle the surface of the cream with sugar to form a thin crust. Burn the sugar with a flame torch until it becomes a dark caramel. Wait 2 minutes before serving so that the caramel solidifies and forms a crunchy layer.