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1
Preheat the oven to 300 degrees.
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2
Place 8 3/4-cup ramekins in a roasting pan.
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3
In a saucepan set over low heat, combine the cream, vanilla bean and salt.
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4
Warm for 5 minutes.
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5
In a large bowl, combine the egg yolks and granulated sugar.
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6
Pour in the hot cream and stir gently to combine.
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7
Strain the custard into a pitcher, discard the vanilla bean and use a spoon to skim off any bubbles on the surface of the custard.
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8
Pour the custard into the ramekins, filling them to the rim.
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9
Place the roasting pan in the oven and carefully pour warm water into the pan until it reaches halfway up the sides of the ramekins.
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10
Loosely cover the pan with aluminum foil.
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11
Bake until set, about 1 1/4 hours.
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12
Remove the ramekins from the water bath and allow to cool.
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13
Cover individually and refrigerate for at least 3 hours or up to 2 days.
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14
When ready to serve, preheat the broiler.
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15
Uncover the ramekins and place them on a baking sheet.
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16
Top each with 1 tablespoon of the brown sugar and, using a metal spatula or knife, spread the sugar evenly over the custards.
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17
Broil the custards until the sugar browns and caramelizes, 30 seconds to 2 minutes.
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18
Serve immediately or refrigerate for up to 4 hours.
