1. In a mixing bowl, stir the vanilla bean, salt, and cream together. Pour mixture into a medium saucepan and heat over medium heat. Do not allow it to boil. Allow it to sit for a few minutes. Scoop out vanilla bean, and add in vanilla extract. Stir.

2. In a separate mixing bowl, whisk together the egg yolks and granulated sugar. Whisk until light and smooth (about 3 minutes). Pour about a cup’s worth of the cream mixture into the egg mixture to temper the eggs. Mix well. Pour all of the egg mixture into the cream mixture. Stir.

3. Using a 1/2 measuring cup, scoop and pour mixture into four 6-ounce ramekins. Place ramekins onto a tall-rimmed baking sheet. Pour hot water onto the baking sheet; fill about halfway.

4. Bake for 30-40 minutes. The centers should be barely set. Chill completely in the refrigerator for at least 4 hours. (They can last up to a couple of days in the refrigerator.

5. Upon serving, sprinkle each custard with a small spoonful of sugar, creating a thin layer. (We used a burnt-orange sugar blend). Make sure that whatever sugar you use is superfine.

6. Using a kitchen torch, caramelize the sugar until it starts to bubble on top of the custard. The sugar should now be a medium-dark brown color. Serve within two hours of caramelizing. Enjoy your French masterpiece!