Preheat the oven to 325F.

In a small saucepan, bring the cream and vanilla bean and seeds to a simmer over medium heat. Remove from heat and let stand for 15 minutes.

Strain through a fine mesh sieve into a bowl. Discard any solids and the vanilla bean pod.

In a large bowl, whisk together egg yolks, ½ cup sugar, and salt. Slowly whisk the hot cream into the egg yolks. Strain the custard through a fine mesh sieve and discard any solids caught by the sieve.

Place 6 (6-ounce) ramekins in a large baking dish and divide the custard among them. Very carefully pour boiling water into the baking dish until it comes about halfway up the sides of the ramekins. (Go slow and take care not to splash water into the custard. See notes for an alternative method.)

Bake for 30 to 40 minutes or until the custard edges are set, but the center wobbles slightly when gently shaken. Remove from the oven and let cool completely in the water bath. Remove the ramekins from the water and chill for several hours. The custards can also be loosely covered and refrigerated for up to 2 days before topping and serving.

When ready to serve, sprinkle sugar evenly over the top of each chilled custard (about 1 to 1½ teaspoons each). Using a blow torch, caramelize the sugar until dark amber and bubbling. Serve immediately.