Preparation Steps

• Preheat oven to 325°F (160°C). Place 4 ramekins in a deep baking dish.
• In a saucepan, heat the heavy cream and vanilla bean seeds (and pod, if using) over medium heat until just simmering. Remove from heat and let steep for 10 minutes. Discard the vanilla pod.
• In a bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
• Slowly pour the warm cream into the egg mixture, whisking constantly to temper the eggs.
• Strain the custard through a fine-mesh sieve into a pouring jug to remove any lumps.
• Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
• Bake for 40–45 minutes, or until the custards are set but still slightly jiggly in the center.
• Remove ramekins from the water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
• Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and bubbling.
• Let the sugar harden for 1–2 minutes, then serve immediately.