Preheat oven to 325°F (165°C). Place four 6-ounce ramekins in a deep baking dish or roasting pan.

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 medium bowl, whisk together egg yolks, 1/3 cup sugar, and salt until pale and smooth, about 1 minute. Remove vanilla pod from cream and discard.

Slowly pour about 1/2 cup of the warm cream into the egg mixture while whisking constantly to temper the eggs. Gradually whisk in the remaining cream until fully combined.

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout. Divide evenly among the 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. Remove ramekins from water bath and let cool to room temperature.

Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or up to 3 days until completely chilled and set.

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

Using a kitchen torch, caramelize the sugar by moving the flame in circular motions until the sugar melts, bubbles, and turns deep golden brown. Let stand for 2-3 minutes to harden before serving.