Step 1

Preheat oven to 325ºF with a rack in the middle.

Step 2

Combine the heavy cream, vanilla bean, vanilla seeds and salt in a saucepan. Heat, over medium heat, until steaming. Then turn the heat off, cover and let it steep for 10 minutes. Discard the vanilla bean.

Step 3

In a large bowl, whisk the egg yolks and ½ cup sugar until light and fluffy. Temper the eggs by adding a ladleful of the hot cream, whisking to combine. Pour the remaining infused cream and mix well.

Step 4

Divide the mixture into six 5-ounce ramekins and place the ramekins in a rimmed baking sheet. Pour boiling water in the baking sheet, filling so it covers the ramekins two-thirds up their sides. Be careful to not get any water in the ramekins!

Step 5

Bake for 30 to 40 minutes, or until barely set. The edges will be set but the middle will still be a little jiggly. If you want to use a thermometer, they are done when they get to 170ºF.

Step 6

Remove from the oven and let them cool completely. Then, cover them loosely with plastic or foil and refrigerate for at least 4 hours, or up to 4 days.

Step 7

Remove the creme brulees from the fridge and let them sit at room temperature for 30 minutes. If you notice any moisture on top of the custards, gently dab it away with a paper towel.

Step 8

Sprinkle about 1 ½ teaspoons of sugar over the surface of each custard, swirling the ramekin so it's evenly distributed.

Step 9

Using a kitchen torch, caramelize the sugar until it hardens. (Alternatively, you can place the custards under the broiler for about 5 minutes, rotating them often so they caramelize evenly. Let the creme brulees set for 5 minutes before serving.

Step 10

Serve immediately!