Creating Crème Brûlée Croissants is a delightful process. Follow these steps for a successful bake:

1. Prepare the Custard: In a saucepan, combine heavy cream, whole milk, and half of the sugar. Heat over medium until just simmering, then remove from heat.
2. Whisk Egg Yolks: In a mixing bowl, whisk together the egg yolks, remaining sugar, vanilla extract, and salt until well combined.
3. Combine Mixtures: Slowly pour the warm cream mixture into the egg yolk mixture, stirring constantly to prevent the eggs from cooking.
4. Chill the Custard: Pour the custard into a bowl and let it cool to room temperature. Cover and refrigerate for at least one hour.
5. Prepare Croissants: Preheat your oven to 350°F (175°C). Slice each croissant in half lengthwise, creating a pocket for the custard.
6. Fill Croissants: Spoon the chilled custard into each croissant half, filling generously without overflowing.
7. Bake: Place the filled croissants on a baking sheet and bake for 20-25 minutes, or until they are golden and the custard is set.
8. Cool Slightly: Remove from the oven and allow the croissants to cool for a few minutes before caramelizing the tops.
9. Caramelize the Tops: Sprinkle a thin layer of granulated sugar over each croissant. Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns a deep golden brown.
10. Serve: Allow the caramelized tops to harden for a minute, then serve warm.