Preheat your oven to 325°F (165°C). Place four 6-ounce ramekins in a deep baking dish or roasting pan. Distribute the diced strawberries evenly among the ramekins.

Heat the heavy cream and vanilla bean (pod and seeds) in a medium saucepan over medium heat until it just begins to simmer, about 5 minutes. Remove from heat and let steep for 10 minutes, then remove the vanilla pod.

Whisk together the egg yolks, 1/3 cup sugar, and salt in a large bowl until smooth and pale yellow, about 1 minute. Slowly pour the warm cream into the egg mixture while whisking constantly to temper the eggs.

Strain the custard through a fine-mesh sieve into a large measuring cup or pitcher to remove any cooked egg bits. Pour the custard evenly over the strawberries in each ramekin, filling to about 1/4 inch from the top.

Carefully pour boiling 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 35-45 minutes, checking at 35 minutes, until the custards are set around the edges but still jiggle slightly in the center when gently shaken. Remove ramekins from the water bath and let cool to room temperature.

Refrigerate the custards uncovered for at least 4 hours or up to 2 days. Before serving, blot any condensation from the surface with a paper towel.

Sprinkle 1 to 1.5 tablespoons of granulated sugar evenly over each custard. Using a kitchen torch, caramelize the sugar by moving the flame in circular motions 2 inches from the surface until golden brown and bubbling. Let the sugar harden for 2-3 minutes, then serve immediately.