Preheat the oven to 325F.
In a small saucepan, bring cream and vanilla bean and scrapings to a simmer over medium heat. Remove from heat and let stand for 15 minutes.
Strain through a fine-mesh sieve into a bowl. Discard any solids and the vanilla bean pod.
In a large bowl, whisk together egg yolks, 1/2 cup sugar, and salt. Slowly whisk the hot cream into the egg yolks. Divide custard among 6 (6-ounce) ramekins.
Pour very hot water into the baking dish until it fills the dish by about a third. Carefully place the filled ramekins in the dish.
Bake for 30 to 40 minutes or until the custard edges are set but the center wobbles slightly. Remove from the oven and let cool completely. Chill for several hours or up to 2 days.
When ready to serve, sprinkle 1 1/2 teaspoons of sugar over the top of each chilled custard. Using a blow torch, caramelize the sugar until dark amber and bubbling. Serve immediately.
