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1
For the topping, spread the sugar on a large plate or baking sheet and let dry on the counter, uncovered, for at least 3 hours or overnight.
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2
When it is properly dried, it will feel dry and sandy.
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3
If its hard and clumped together, sift it through a mesh sieve.
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4
Set aside.
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5
(You can use an equal amount of white granulated sugar.)
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6
Preheat the oven to 325F.
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7
Line a baking dish with a paper towel or tea towel and set six 4-ounce ramekins in the dish.
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8
To prepare the custard, in a heavy-bottomed saucepan, add the cream, 1/2 cup of the granulated sugar, and the scraped vanilla-bean seeds and stir over medium heat until blended, the sugar dissolves, and the mixture comes to a simmer.
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9
Cover the pan, decrease the heat to very low, and simmer gently for 10 minutes to infuse the cream with vanilla flavor.
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10
Strain into a large measuring cup, rinsing and saving the bean for another use.
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11
Meanwhile, whisk the yolks with the salt and remaining 1/4 cup sugar in a bowl until well blended.
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12
Gradually whisk in some of the hot cream mixture just to blend, then whisk the egg mixture into the remaining cream mixture in the measuring cup.
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13
Divide the custard equally among the ramekins.
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14
Pour enough hot water into the baking dish to come halfway up the sides of the ramekins.
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15
Carefully transfer the baking dish to the oven.
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16
Bake the custards until almost set in the center when the ramekins are gently shaken, about 35 minutes.
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17
Using a metal spatula or tongs, transfer the ramekins to a rack to cool to room temperature.
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18
(Let the water bath cool completely before removing it from the oven.)
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19
Once the custards are at room temperature, chill them in the refrigerator for at least 3 hours and up to 2 days.
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20
To finish, evenly sprinkle about 2 teaspoons of the prepared brown sugar over each custard.
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21
Working with 1 ramekin at a time, hold a kitchen torch so that the flame is about 2 inches above the sugared surface of the custard.
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22
Direct the flame so that the sugar melts and browns.
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23
Serve immediately.
