Preheat your oven to 325°F (163°C) and arrange 4-6 ramekins in a baking dish. Ensure they are not touching.

1. In a saucepan, heat the heavy cream over medium heat. Split the vanilla bean and scrape the seeds into the cream, adding the pod as well. Bring to a gentle simmer, then remove from heat and let it infuse for 5-10 minutes. If using vanilla extract, add it after removing from heat.
2. Whisk together the egg yolks, sugar, and salt in a separate bowl until pale and thickened.
3. Slowly pour the warm cream into the egg yolk mixture while whisking constantly to temper the eggs. Remove the vanilla pod, if used, and stir in the vanilla extract.
4. Strain the custard through a fine-mesh sieve into a clean bowl for a smooth texture.
5. Pour the custard into the ramekins and place them in the ovenproof dish. Add hot water to the baking dish halfway up the sides of the ramekins (water bath).
6. Bake for 35-45 minutes, until the edges are set but the center is slightly jiggly. Remove from the water bath and let cool to room temperature. Refrigerate for at least 2 hours, or overnight.
7. Before serving, sprinkle a thin, even layer of granulated sugar on top of each custard.
8. Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until golden brown. Alternatively, broil the ramekins under a broiler for 1-2 minutes, watching carefully.
9. Let the sugar set for a few minutes, then serve and enjoy!