4 cups heavy cream, chilled
1 cup granulated sugar
pinch of salt
1 vanilla bean, halved lengthwise
12 tsps. sugar
Heat oven to 300ºF. Combine 2 cups of the cream, sugar and salt in a saucepan. Scrape the seeds of the vanilla bean into the pan. Boil over medium heat. Stir occasionally.
Remove from heat and allow to steep to infuse the flavors. When the flavors have been infused, stir in the remaining cream to cool the mixture.
In another bowl, whisk the eggyolks to combine. Add the remaining cream.
Strain the discard the solides. Pour into ramekins.
Place on a baking dish. Pour water up to two-thirds height of the ramekins. Bake until set. Allow to cool.
Sprinkle each ramekin with sugar. Use a torch to caramelize the sugar. Chill for an hour before serving.