1. Prepare the Oven and Ramekins

• Preheat oven to 325°F (163°C).

• Place 4 ramekins in a deep baking dish.

2. Infuse the Cream

• Slice the vanilla bean lengthwise and scrape the seeds into a saucepan.

• Add the pod and cream to the pan.

• Heat gently over medium until simmering, then remove from heat and let sit for 5 minutes.

3. Whisk the Egg Mixture

• In a bowl, whisk together egg yolks, granulated sugar, and salt until smooth and pale.

4. Temper the Eggs

• Slowly pour the warm cream into the egg mixture, whisking constantly to avoid curdling.

5. Strain and Pour

• Strain the custard through a fine mesh sieve into a clean bowl.

• Divide the mixture evenly between the ramekins.

6. Bake in a Water Bath

• Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

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

7. Chill

• Remove ramekins from the water bath and cool to room temperature.

• Refrigerate for at least 2 hours, or up to 2 days.

8. Caramelize the Top

• Sprinkle brown sugar evenly over the chilled custards.

• Use a kitchen torch to melt and caramelize the sugar until it forms a crisp top.

9. Garnish and Serve

• Top with fresh berries if desired.

• Serve immediately and enjoy the contrast of cold custard and warm, crisp caramel