Preheat your oven to 325°F (160°C).

In a saucepan, heat the heavy cream and vanilla bean over medium heat until just simmering. Remove from heat and let it steep.

In a mixing bowl, whisk together the egg yolks, sugar, and salt until pale and creamy.

Gradually add the warm cream to the egg mixture, whisking continuously to prevent curdling.

Strain the mixture through a fine sieve to remove any solids or clumps.

Pour the custard into ramekins, filling them about 3/4 full.

Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.

Bake for 30-40 minutes, or until the edges are set but the center is still slightly jiggly.

Remove from the oven and let cool at room temperature, then refrigerate for at least 2 hours.

Before serving, sprinkle a thin layer of sugar on top of each custard and caramelize with a kitchen torch or under a broiler until golden and crispy.