In a medium saucepan over medium heat, combine the heavy cream, the vanilla bean (both seeds and pod), and a pinch of salt. Stir gently to combine. Heat until just about to simmer, then remove from heat. Let steep for about 15 minutes.
In a mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
Once the cream has steeped, remove the vanilla pod and slowly pour the warm cream into the egg yolk mixture, whisking continuously.
Preheat your oven to 325°F (163°C). Pour the custard mixture into prepared ramekins, filling them about three-quarters full. Place the ramekins in a baking dish and add hot water until halfway up the sides.
Bake for about 30-35 minutes, or until edges are set but centers still jiggle. Cool to room temperature, then refrigerate for at least 2 hours.
When ready to serve, sprinkle a thin layer of turbinado sugar over each custard and caramelize using a culinary torch until golden brown.
