Preheat oven to 325°F (165°C).
Warm the cream in a saucepan until it just begins to simmer. Remove from heat.
Add vanilla bean seeds and pod (or vanilla paste/extract) and let sit for 15 minutes.
In a bowl, whisk egg yolks, sugar, and salt until smooth.
Strain the cream if using a vanilla pod. Slowly whisk the warm cream into the egg mixture.
Place ramekins in a roasting pan and divide the custard evenly among them.
Pour hot water into the pan until it reaches halfway up the sides of the ramekins.
Bake for 30–40 minutes, until edges are set and centers jiggle slightly.
Remove ramekins and refrigerate for at least 2 hours or up to 3 days.
Sprinkle sugar evenly on each custard. Torch until golden, or broil closely until melted and browned.
Let sit for 5 minutes, then serve.
