- Preheat the oven to 300° F (150°C)
- Halve the vanilla bean lengthwise and scrape the seeds in a saucepan
- Add the cream and the pods and stir over medium heat, just to the point of boiling, and set aside
- Separate the eggs
- In a small bowl, whisk the egg yolks, sugar and salt until evenly combined
- Add the hot cream bit by bit, whisking until evenly colored
- Put the mixture through a fine strainer
- Place 4 ramekins in a hot water bath and fill them evenly with the cream
- Bake for about 35 minutes, until the edges of the custard are set, with a spot in the center about the size of a quarter remaining wiggly (baking time depends upon the height of the ramekins: if shallow, start checking at 30 minutes)
- Remove ramekins from the hot water bath and cool to room temperature on a rack
- Cover with plastic wrap, and chill in the refrigerator for at least 2 hours
- Just before serving, uncover the ramekins and soak up any condensation with paper toweling
- Spread the sugar evenly on each ramekin and caramelize with a torch
- Serve immediately, otherwise the caramelized crust will soften
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