100g granulated sugar (divided: 75g for custard, 25g for topping)
Pinch of salt
Directions
Preheat oven to 150°C (300°F). Split vanilla beans lengthwise, scrape seeds. Add seeds + pods to cream in a saucepan. Heat until steaming, then remove from heat, cover, and steep 15 min.
Whisk egg yolks, 75g sugar, and salt until pale. Slowly temper in warm vanilla cream (strain out pods or leave specks for visual).
Pour into 4 ramekins. Place in a deep baking dish, fill dish with hot water halfway up ramekins (bain-marie).
Bake 30–35 min until edges set but center wobbles. Cool, then refrigerate 4 hours.
Sprinkle remaining 25g sugar on top; caramelize with a torch until glass-hard.
