How to make it:
Preheat the oven to 325° F.

Score the vanilla bean lengthwise, only opening the top skin. Scrape out the pulp with the top edge of a knife.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium heat and just bring to a slight simmer. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use (like coffee creamer), or discard.

In a medium bowl, whisk together 1/3 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the warm cream a little at a time, stirring continually. If you add too much initially, you can risk making scrambled eggs. You want to temper the eggs by slowly bringing up the temp.

Add the salt and give it another quick mix.

Pour the liquid into 4 (7oz) ramekins, filling about three-quarters full. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

Bake just until the creme brulee is set, but still trembling in the center, approximately 30-35 minutes. If you have deeper ramekins, your bake time will increase slightly, around 40-45 mins. Just be sure to check on them. Remove them from the oven when they're slightly turning golden around the edges but the inside is still jiggly. Leave another couple mins if the center is still liquid.

Carefully remove the ramekins from the roasting pan and let cool on a wire rack for 15 mins. Then, refrigerate for at least 2 hours, and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Sprinkle the 2 tsp sugar evenly on top each. Using a torch, melt the sugar and form a crispy top. If the sugar is too thin, it will melt into the custard. If too thick, the sugar will burn.

If using the oven broiler, set the ramekins on a baking sheet and place on the top rack in a cold oven. Turn the broiler to Lo and watch very carefully. 

Enjoy!