Preheat oven to 325°F (160°C). Arrange six ramekins in a deep baking dish.

Heat 2 cups of heavy cream in a saucepan with a split vanilla bean (seeds and pod) over medium-low heat until warm (not boiling). Let steep for 10 minutes.

In a bowl, whisk 5 egg yolks, 1/2 cup granulated sugar, and a pinch of salt until pale and slightly thickened.

Slowly pour the warm cream into the yolk mixture while whisking constantly to temper the eggs.

Strain the custard through a fine mesh sieve to remove solids and divide evenly into ramekins.

Place the baking dish on the oven rack, then carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Bake for 40-45 minutes, until custards are set but still jiggly in the center.

Let ramekins cool in the water bath for 15 minutes, then transfer to the fridge to chill for at least 2 hours or overnight.

When ready to serve, sprinkle a thin, even layer of granulated sugar on each custard. Caramelize with a kitchen torch until golden and crackly. Alternatively, use the oven broiler, watching closely to avoid burning.

Let the caramelized sugar cool for 1 minute before serving. Crack the sugar with a spoon and enjoy!