In a deep baking pan, place 4 (6 ounce) ramekins.
In a small saucepan, add heavy cream over medium heat. Scrape in the seeds from the vanilla bean and add the emptied pod. Once the cream begins to steam, but not boil, remove from heat, cover, and steep for 20 minutes.
Preheat oven to 325 degrees F.
In a medium bowl, whisk together sugar, egg yolks, vanilla extract, and salt until light and thickened.
Remove the pod from the heavy cream. While whisking the eggs, slowly add the heavy cream, careful not to heat the eggs too quickly or beat too much air into the mixture. If any of the eggs scramble, strain the mixture. Divide among the ramekins. Fill the pan halfway up the ramekins with hot water.
Carefully transfer the pan to the preheated oven without getting any water into the ramekins. Bake until barely set, but still a little loose on the top, 30-35 minutes. Remove ramekins from water bath and place on wire rack to cool. Once room temperature, cover and refrigerate 4 hours to overnight.
Once ready to serve, bring to room temperature and top each custard with 1-2 tablespoons of sugar. Move the flame from the blowtorch across the entire surface until sugar darkens and caramelizes.