Instructions

Heat oven to 180 °C. In a saucepan combine cream, vanilla bean, and salt and cook over low heat just until hot. Let sit for a few minutes, then discart vanilla bean.

In a bowl, beat yolks and sugar together until light. Laddle and stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into vanilla cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 35 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple or days

When ready to serve. Cover each custard with about a teaspoon of sugar in a thin layer. To achieve the crackly sugar top you can use use a small propane torch or place ramekins in a broller 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and caramelizes or even darkens a bit about 5 minutes.

Serve within two hours

Note: Let the custard set for several hours in the refrigerator before brûléeing the top, otherwise you'll end up with liquidy custard.