Preheat oven to 325°F (165°C). Place four 6-ounce ramekins in a deep baking dish and set aside.

In a medium saucepan, combine heavy cream, vanilla bean pod, and scraped seeds. Heat over medium heat until small bubbles form around the edges and the cream is steaming, about 5 minutes. Remove from heat and let steep for 10 minutes.

In a medium bowl, whisk together egg yolks, 1/3 cup sugar, and salt until smooth and pale yellow, about 1 minute. Do not overbeat or you'll create foam.

Remove the vanilla bean pod from the cream. Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.

Pour the custard through a fine-mesh strainer into a large measuring cup or pitcher for easy pouring. Divide evenly among the four ramekins.

Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Cover the entire dish loosely with aluminum foil.

Bake for 35-40 minutes, until the custards are set around the edges but still jiggle slightly in the center when gently shaken. The centers should look like barely-set gelatin.

Remove ramekins from the water bath and let cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, blot any condensation from the custard surfaces with a paper towel. Sprinkle 1 to 1.5 teaspoons of granulated sugar evenly over each custard.

Use a kitchen torch to caramelize the sugar, moving in circular motions until golden brown and bubbling. Let the caramel harden for 1-2 minutes before serving.