Preheat your oven to 325°F (160°C).

In a medium saucepan, heat the cream and vanilla bean (split and seeds scraped) over medium heat until just steaming. Remove from heat and let steep for 10 minutes. If using extract, add it after heating.

In a mixing bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.

Slowly pour the warm cream into the egg mixture while whisking continuously to avoid curdling.

Strain the mixture through a fine mesh sieve into a pitcher or bowl.

Divide the custard evenly into 4–6 ramekins.

Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (creating a water bath).

Bake for 30–35 minutes, or until the custard is set but still slightly wobbly in the center.

Remove ramekins from the water bath and let cool to room temperature. Then refrigerate for at least 2 hours or overnight.

Before serving, sprinkle 1–2 teaspoons of sugar evenly over each custard.

Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust. Serve immediately.