Preheat oven to 325°F (160°C). Place ramekins in a deep baking dish.

Heat heavy cream and vanilla bean (split and scraped) until just simmering, then remove from heat and let steep for 10 minutes.

Whisk egg yolks, granulated sugar, and a pinch of salt until pale and slightly thickened.

Slowly temper the eggs by adding warm cream while whisking constantly.

Strain the custard through a fine mesh sieve into a clean bowl.

Pour custard into ramekins. Place the baking dish in the oven and add hot water halfway up the ramekins.

Bake 35–40 minutes until the edges are set but the center jiggles slightly.

Cool to room temperature, then refrigerate for at least 2 hours (or overnight).

Sprinkle a thin layer of sugar on top and caramelize with a torch or broiler until golden and crisp.

Let the caramel set for a minute, then serve immediately.