1. Heat 2 cups half-and-hald or light cream in a small saucepan over medium heat just to a boil. Remove from heat, set aside.
2. Mix egg yolk, sugar, vanilla, and slat in bowl. Beat with a wire whisk until just combined. Slowly whisk in hot half-and-half or light cream.
3. Place 6 (3/4 cup) souffle dishes or 6 (6 ouce) custard cups in a 13 x 9 x 2-inch baking pan. Set pan on oven rack. Pour custard mixture evenly into dishes or cups. Pour enough boiling water into baking pan around dishes to reach halfway up sides of dishes.
4. Bake in preheated 325 oven for 35-40 minutes or until a knife inserted near center of each custard comes out clean. Remove custards from water. Cool at room temperature for 1 hour. Cover and refrigerate for at least 1 hour up to 8 hours.
5. Let stand at room temperature for 20 minutes before serving. Thin topping with additional half-and-half or light cream, if desired. Drizzle topping over custards.