1. Preheat oven to 325°F (163°C). Arrange six 6-ounce ramekins in a deep baking dish.

2. Split vanilla bean lengthwise and scrape out seeds. Add seeds and pod to heavy cream in a saucepan. Heat over medium heat until steaming (170°F), then remove from heat and steep for 15 minutes.

3. In a large bowl, whisk egg yolks with ⅓ cup sugar and salt for 2 minutes until pale and slightly thickened.

4. Remove vanilla pod from cream. Slowly drizzle warm cream into egg mixture while whisking constantly to temper. Continue until all cream is incorporated.

5. Strain custard through fine-mesh strainer into a large measuring cup. Skim off any foam.

6. Divide custard evenly among ramekins. Place baking dish with ramekins on oven rack, then pour hot water into dish until it reaches halfway up the sides of ramekins.

7. Bake for 35-45 minutes until edges are set but centers still jiggle slightly when gently shaken.

8. Remove from oven and let ramekins sit in water bath for 10 minutes. Transfer to wire rack to cool to room temperature.

9. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight.

10. Just before serving, sprinkle 1 tablespoon sugar evenly over each custard. Caramelize with kitchen torch until golden and bubbling, or place under broiler for 30-60 seconds, watching carefully.

11. Let sugar topping harden for 2-3 minutes before serving.