Preheat oven to 325F. Use a 9x13 inch cake pan and place 4-6 ramekins (depending on the size of the ramekins) inside of the cake pan. Lightly grease the ramekins with nonstick cooking spray.

In a medium-large saucepan, over medium heat, combine heavy cream, caramel sauce, 1/4 cup of sugar, salt, and egg yolks. Whisk the mixture constantly while it heats until it's steaming, but not yet boiling, and then remove the mixture from the heat.

Carefully pour the mixture evenly into the ramekins until almost filled to the top. I like to transfer the custard mixture into a large measuring cup with a spout to make it easier to pour into the ramekins. You want the dishes to be almost full, but still leave a little room at the top so it's easier to transfer to the oven, and to leave room for the apples on top. Carefully pour hot water into the cake pan around the ramekins, being careful to not get any water into the custards. You want to add enough water to go about halfway up your ramekins.

Bake 35-40 minutes until the middles are set, but still jiggle gently in the middle of the ramekins. The custard should have a jiggle, but not a liquidly consistency. Carefully remove the ramekins from the water bath and let them cool to room temperature before chilling for at least 2 hours before serving.

When ready to serve, slice your apple into very thin slices, and fan out layers of apple slices over the top of each chilled ramekin. Sprinkle the tops of the apples generously with the remaining 1/4 cup sugar. Using a kitchen torch, torch the tops of each serving until bubbling and golden brown. Enjoy!