In a small heavy saucepan heat half-and-half or light cream over medium-low heat just till bubbly. Remove from heat; set aside. In a medium mixing bowl combine egg yolks, the first 1/3 cup sugar, vanilla, and 1/4 teaspoon salt. Beat with a wire whisk or rotary beater just till combined. Slowly whisk or stir the hot cream into the egg mixture. Place four 4-inch quiche dishes or oval or round tart pans without removable bottoms into a 13x9x2-inch baking pan. Set the baking pan on oven rack in a 325 ° oven. Pour the custard mixture evenly into the 4 dishes. Pour very hot water into the baking pan around the 4 dishes, about halfway up the sides of the dishes. Bake in 325° oven for 18 to 24 minutes or till a knife inserted near the center of each dish comes out clean. Remove dishes from the water bath; let cool on a wire rack. Cover and chill for at least 1 hour or for up to 8 hours. Before serving, remove custards from the refrigerator, let stand at room temperature for 20 minutes. Divide remaining sugar sprinkling evenly over each custard. Torch the sugar until melted and amber color. Alternatively, place remaining 1/3 cup sugar in a heavy 10-inch skillet. Heat skillet over medium-high heat till sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook till sugar is completely melted and golden (3 to 5 minutes more), stirring as needed. Spoon melted sugar quickly over custards in a lacy pattern or in a solid piece. If melted sugar starts to harden in pan, return to heat, stirring till it melts. If it starts to form clumps, carefully stir in 1 to 2 teaspoons water. Serve immediately. Makes 4 servings.