• Preheat oven to 325°F (160°C). Place ramekins in a deep baking dish.
• Split the vanilla bean, scrape seeds into the cream, and heat until just simmering (or add vanilla extract off the heat).
• Let steep for 15 minutes.
• In a bowl, whisk egg yolks, 1/3 cup sugar, and salt until pale and slightly thickened.
• Slowly pour the warm cream into the yolks while whisking constantly.
  
• Strain the mixture through a fine sieve for a smooth custard.
  

Bake (water bath method):

• Divide the custard among ramekins.
• Place the baking dish in the oven, then pour hot water halfway up the ramekins.
• Bake 30-40 minutes until set but slightly jiggly in the centre.
• Cool to room temp, then refrigerate at least 4 hours (preferably overnight).

Caramelise the sugar:

• Sprinkle a thin, even layer of sugar over each custard.
• Use a kitchen torch to melt and caramelise the sugar until golden and crisp.
  
• Let it sit 1-2 minutes to harden before serving.