Preheat your oven to 300°F (150°C). Wrap each ramekin in aluminum foil and place them in a roasting pan.

In a saucepan, whisk together the cream, sugar, and salt. Split the vanilla bean and scrape seeds into the mixture. Simmer for about 15 minutes.

In a mixing bowl, whisk the egg yolks until smooth and lighter in color, about 2 minutes.

Remove the vanilla pod from the cream mixture and stir in the remaining cream. Gradually drizzle the cream into the egg yolks while whisking continuously.

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

Pour the custard into the ramekins and fill the roasting pan with hot water until it reaches ⅔ to ¾ up the sides of the ramekins.

Bake for 25 to 35 minutes until the custards are set around the edges but still jiggle slightly in the center.

Cool the ramekins at room temperature for about 20 minutes, then refrigerate for 4-6 hours or overnight.

Before serving, sprinkle granulated sugar on top of each custard and use a culinary torch to caramelize it until golden brown.

Let the Crème Brûlée sit for a minute before serving. Enjoy the contrast of creamy custard and crispy topping.