Preheat the oven to 300°.
Bring the cream to a boil in a pot. Immediately add the cheese and salt.
Temper the cream mixture into the egg yolks.
Pour the base into 6 ramekins (can also use crème brûlée dishes or oven-safe teacups).
Place the ramekins in a baking pan and fill with hot water just below the tops, making sure not to get water in them.
Cover with aluminum foil and bake until just set, approximately 30–40 minutes.
Remove from oven and refrigerate until cooled.
Sprinkle with sugar and brûlée with a torch just before serving.