1. Heat oven to 325°F (163°C). Put six 4 oz ramekins in a deep baking dish. 2. Warm cream with the vanilla bean and seeds until steaming but not boiling. Let stand for 10 minutes. 3. Whisk yolks, 1/3 cup sugar, and salt until smooth. 4. Remove the vanilla pod. Slowly whisk warm cream into the yolks. 5. Strain the custard and divide among ramekins. 6. Add hot water to the baking dish until it reaches halfway up the ramekins. 7. Bake for 30 to 40 minutes until the edges are set and centers wobble gently. 8. Cool and refrigerate for at least 4 hours. 9. Sprinkle each with 1 teaspoon sugar and caramelize with a kitchen torch. 10. Let the sugar harden for 1 to 2 minutes before serving.