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1. Combine yolks and 1/3 cup sugar in a large stainless steel mixing bowl. Whisk well.
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2. Combine cream,2 tbsp sugar and salt in a medium sauce pan.
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3. Scrape vanilla bean into the cream, adding both bean and seeds.
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4. Heat the cream mixture until it just boils, stirring occasionally.
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5. Pour small amount of cream mixture into yolk mixture. Whisk until well combined. Slowly add the remaining heated cream (last time I added it all at once, then used strainer to remove foam). Whisk until well blended.
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6. Strain the custard into a clean mixing bowl, then skim the surface to remove any foam.
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7. Put ramekins in a baking pan and ladle custard into oval ramekins. Place baking pan in oven and fill pan with hot water until water comes halfway up side of ramekins. Bake at 375 anywhere from 15 to 30 minutes (last time i baked for 27 minutes). They are done when when you shake the dish pan gently and the brulees jiggle just slightly in the middle. jiggle shouldn't be a liquid jiggle, but more of a gelatin like jiggle.
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8. Remove from oven and let stand in water bath for 15 minutes.
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9. Chill for at least 6 hours (preferably overnight).
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10. Sprinkle tops with granulated white sugar and shake off excess then use propane torch to burn the tops.
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11. Add blueberries, raspberries and halfed strawberries and a dollop of whipped cream. Serve immediately.
