Preheat the oven to 300 degrees and bring a large pot of water (or a tea kettle) to a boil.
Lay a kitchen towel in the bottom of a roasting pan and arrange six 4-5 ounce ramekins on the towel, making sure they are level.
Add the sugar to a small saucepan.
Using a paring knife, scrape the vanilla bean seeds out of the pod and add to the saucepan.
Using your hands, massage the vanilla into the sugar to help separate the seeds.
Add 1 cup of the cream, salt, vanilla extract and the vanilla bean halves to the saucepan and stir to combine.
Bring to a simmer over medium-high heat, stirring to dissolve the sugar
Remove from the heat and set aside; steep for 15 minutes.
Meanwhile, in a medium-sized bowl, whisk the yolks and remaining cream until well combined.
While whisking, add the steeped cream mixture to the egg mixture.
Using a fine masher strainer, strain the mixture into a 2 cup measuring cup.
Divide the mixture evenly amongst the ramekins, filling each to just below the rim.
Carefully transfer the pan to the oven and pour the boiling water into the pan to ⅔ the height of the ramekins being careful not to get any water into the ramekins.
Bake until the centers reach 170-175 degrees on an instant read thermometer, or until just barely set, for about 40 minutes. (They should jiggle when you move them, but not slosh.)
Using a fish spatula, transfer the ramekins to a cooling rack and let sit for 2 hours, until room temperature.
Cover tightly with plastic wrap, making sure the plastic doesn’t touch the surface of the custard, and refrigerate for at least 4 hours or up to 48 hours before serving.
Just prior to serving, remove plastic and gently blot any condensation with a paper towel.
Sprinkle each with an even, thin layer of sugar.
Using a kitchen torch, caramelize the sugar; serve immediately.