Preheat the oven to 325°F. Gather all ramekins and a large deep roasting pan that will hold them comfortably.

In a saucepan, combine the cream, half the sugar (not including the topping sugar), salt, and split and scraped vanilla bean. Cook over medium heat until the mixture comes to a boil.

While the cream heats, whisk together the egg, egg yolk, and remaining sugar (not including the topping sugar) in a large bowl until the mixture lightens slightly. This technique is called blanchir, which means "to whiten" in French.

Once the cream reaches a boil, slowly stream it into the egg mixture while whisking constantly. Add the cream gradually until fully incorporated. Whisk in the vanilla extract, then skim off any foam with a spoon or by pressing plastic wrap directly onto the surface.

Divide the custard evenly among the ramekins, making sure they are all at the same level. Place the ramekins in the roasting pan. Quickly pass a kitchen torch over the top of each ramekin to pop any remaining surface bubbles.

Cover the entire roasting pan tightly with aluminum foil, leaving one corner slightly open. Transfer to the middle rack of the oven, then pour hot water through the open corner until it reaches halfway up the sides of the ramekins. Seal the foil fully.

Bake for 20 to 30 minutes, checking at

The custard is done when the center jiggles like jello with no liquid movement, or when a small spoon rested on the surface holds without sinking.

Remove the ramekins carefully using tongs and kitchen towels. Cool to room temperature, then cover each with plastic wrap and refrigerate for at least 2 hours, ideally overnight.

When ready to serve, sprinkle about ½ teaspoon of granulated sugar over each custard and tilt the ramekin to coat evenly. Torch the sugar on low from a slight distance, gradually moving closer until a dark, even caramel shell forms. Allow the caramel to set for about 3 minutes, then serve immediately.