Preheat the oven to 325°F (160°C).

In a saucepan, heat the heavy cream with half of the sugar until just simmering.

Split the vanilla bean, scrape the seeds, and add seeds and pod to the cream, or add vanilla extract.

Remove from heat and let steep for 5 minutes.

In a bowl, whisk egg yolks with remaining sugar and salt until pale and thick.

Slowly pour warm cream into the yolk mixture while whisking constantly.

Strain the custard mixture to remove bubbles and vanilla pod.

Pour custard into ramekins.

Place ramekins in a baking dish and fill with hot water halfway up the sides.

Bake for 30 to 35 minutes until edges are set and centers slightly jiggle.

Remove ramekins, cool to room temperature, then refrigerate for at least 2 hours.

Before serving, sprinkle sugar evenly on top and caramelize using a kitchen torch or broiler.