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1
Prepare the vanilla.
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2
Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife.
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3
Position a rack in the middle of the oven and preheat to 325 degrees F.
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4
Infuse the cream.
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5
Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat.
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6
Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes.
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7
Discard the vanilla pod.
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8
Remove the cream mixture from the heat and cool slightly.
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9
Meanwhile, bring
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10
Make the custard.
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11
Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk.
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12
Pour in the cream mixture in a slow, steady stream, whisking constantly.
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13
Skim off any foam or bubbles from the surface.
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14
Pour into ramekins.
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15
Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them.
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16
Bake in a water bath.
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17
Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.
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18
Bake until the custards are just set in the center, 40 to 45 minutes.
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19
Carefully remove the ramekins from the water bath and transfer to the refrigerator.
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20
Chill, uncovered, at least 2 hours and up to 1 day.
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21
Prepare the topping.
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22
About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard.
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23
Tilt the ramekins to evenly distribute the sugar and tap out any excess.
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24
Caramelize the sugar.
