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1
Preheat the oven to 300.
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2
In a medium saucepan, combine the half-and-half, sugar and vanilla bean and seeds and bring to a simmer.
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3
In a medium bowl, beat the egg yolks with the salt.
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4
Very gradually whisk in the hot half-and-half mixture, then whisk in the espresso.
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5
Arrange eight 8-ounce ramekins in a roasting pan and fill them with the custard.
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6
Transfer the roasting pan to the oven and carefully add enough boiling water to the pan to reach halfway up the sides of the ramekins.
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7
Bake the custards for 1 hour, until jiggly in the center but set around the edges.
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8
Let cool for 10 minutes in the water bath, then carefully transfer the ramekins to a rack and let the custards cool slightly.
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9
Refrigerate for at least 6 hours or overnight.
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10
Preheat the broiler.
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11
Return the ramekins to the roasting pan and fill the pan with ice.
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12
Add enough cold water to the roasting pan to reach halfway up the sides of the ramekins.
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13
Use a paper towel to blot any damp spots on the surface of each custard.
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14
Using a coarse sieve, sift about 1 1/2 teaspoons of the light brown sugar over each custard.
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15
Broil the custards 4 inches from the heat for 20 seconds, or until the sugar is bubbling.
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16
Let cool until the sugar hardens, then serve.
