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1
Preheat the oven to 300 degrees.
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2
In a medium saucepan cook the cream with the vanilla bean and salt over moderate heat until the surface begins to shimmer.
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3
In a large heatproof bowl, blend the egg yolks and granulated sugar with a wooden spoon.
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4
Slowly add the hot cream mixture, stirring gently.
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5
Strain the custard into a large measuring cup; skim off any bubbles.
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6
Arrange 8 shallow 4 1/2 --inch wide ramekins in a roasting pan.
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7
Slowly pour the custard into the ramekins, filling them almost to the top.
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8
Set the roasting pan in the center of the oven and carefully pour in enough hot water to reach halfway up the sides of the ramekins.
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9
Cover the pan loosely with foil and bake for about 1 hour, or until the custards are firm at the edges, but still a bit wobbly in the center.
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10
Transfer the ramekins to a wire rack to cool completely.
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11
Cover and refrigerate until cold, at least 3 hours or up to 2 days.
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12
Preheat the broiler.
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13
Set the ramekins on a baking sheet and blot the surfaces of the custards to remove any condensation.
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14
Using a small sieve, sift 2 teaspoons of the turbinado sugar over each custard in a thin, even layer.
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15
Broil the custards as close to the heat as possible until the sugar is evenly caramelized, 30 seconds to 2 minutes.
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16
Let cool slightly and serve at once.
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17
If using a deeper 3/4 -cup ramekins, bake the custards for about 20 minutes longer and reduce the sugar topping to 1 teaspoon per custard.
