Preheat oven to 325°F (163°C). Arrange 4 ramekins in a 9” x 5” baking dish.

In a medium saucepan, combine heavy cream, kosher salt, and 1/3 cup granulated sugar. Add the halved vanilla bean pod and seeds; heat until simmering (5-7 minutes). Steep for 3-5 minutes off heat.

Whisk egg yolks in a heatproof bowl until smooth. Gradually pour in warm cream mixture while continuously whisking to temper the yolks.

Divide custard mixture among ramekins, filling them about three-quarters full. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Bake for around 40 minutes until edges are set but center is jiggly (170°-175°F).

Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours, or overnight.

Before serving, sprinkle 1.5 tsp granulated sugar over each custard and caramelize using a torch or broiler.