Heat heavy cream in a saucepan over medium heat.

Add vanilla bean (or vanilla extract) to the cream.

Bring the cream to a simmer. Remove from heat.

Let the cream steep for 15 minutes.

Whisk egg yolks, sugar, and salt until pale and thickened.

Gradually pour the infused cream into the egg mixture.

Whisk constantly to avoid curdling.

Strain the custard through a fine-mesh strainer into a bowl.

Divide custard among Emile Henry ramekins in a baking dish.

Preheat the oven to 325°F (163°C).

Fill the baking dish with hot water (water bath).

Place the dish in the oven. Bake for 35-40 minutes.

Remove ramekins from the water bath. Let cool.

Refrigerate the custards for at least 4 hours.

Before serving, sprinkle granulated sugar over each custard.

Use a kitchen torch to caramelize the sugar until golden.

Serve immediately and enjoy the creamy custard with a crispy crust.