Preheat oven to 325°F (160°C). Place six 6-ounce ramekins in a large roasting pan 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 mixture is steaming, about 5 minutes. Remove from heat and let steep for 10 minutes.

In a large bowl, whisk together egg yolks, sugar, and salt until smooth and pale yellow, about 1 minute. Do not overbeat or you'll create too many air bubbles.

Remove the vanilla bean pod from the cream. Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs. Stir in vanilla extract.

Pour the custard mixture through a fine-mesh sieve into a large measuring cup or pitcher with a spout. Divide evenly among the prepared ramekins.

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

Bake for 35-40 minutes, until the edges are set but the centers still jiggle slightly when gently shaken. The custards will continue to set as they cool.

Carefully remove ramekins from the water bath using tongs or a towel. Let cool to room temperature for 30 minutes, then cover each with plastic wrap and refrigerate for at least 4 hours or overnight before serving.