Preheat oven to 300°F. In a medium saucepan, add cream and half of sugar (¼ cup plus 2 tablespoons, or 75 grams). Split vanilla bean lengthwise and scrape seeds into cream, then add pod. Heat over medium until mixture begins to bubble at the edges.

Meanwhile, bring a pot of water to boil. In a large mixing bowl, whisk together egg yolks, remaining sugar, and salt.

When heated, remove the vanilla bean pod and pour a small amount of cream mixture into egg yolk mixture, whisking constantly with your opposite hand. Pour another small amount of cream in, continuing to whisk. Slowly add the remaining cream mixture, whisking the whole time. The idea is to temper the eggs by gradually bringing their temperature up. If you add the hot cream all at once, you'll get scrambled eggs.

Pour custard through a fine mesh sieve into a large measuring cup or mixing bowl. This will get out any cooked eggs and large pieces of vanilla bean.

Divide custard among 8 ramekins. Place in a large baking dish or roasting pan. Place pan on center rack in oven, then pour boiling water into the pan until it comes about halfway up the sides of the ramekins. Bake until custards are just set, but still shake a little in the middle, about 30-40 minutes for shallow dishes, longer for deeper ramekins (mine took about 50 minutes).

Carefully remove pan from oven so you don't splash water onto your custard. Remove ramekins with a pot holder or tongs to a wire cooling rack and let cool 30 minutes. Cover and move to the refrigerator; chill for at least 2 hours or up to 3 days.

When ready to serve, remove from refrigerator and sprinkle sugar on the tops of the custard. There should be slightly more sugar than what just covers the surface. For my ramekins, this was about ½ tablespoon each.

With your torch about 1-2 inches away from the top of the custard, flame the top in a circular motion until the sugar liquefies, turns brown, and runs together. The top will harden within a few seconds after you take the flame away. Serve immediately.