• Preheat oven to 224°F
• Place 6 ramekins, (6-oz., 5 x 1-1/4 each) on a baking sheet, set aside
• Add the whole milk to a saucepan set over medium heat.
• Using a paring knife, split the outer layer of the vanilla bean from the top to end. Spread the bean flat and scrape the seeds from both sides. Add the seeds to a small dish with 1 tablespoon of warm tap water and stir to loosen them then whisk them into the milk. Heat the milk almost to a boil, then remove from the heat and let the vanilla bean steep. Add the sugar and stir to dissolve, cool to lukewarm. 
• In a large bowl, whisk the egg yolks until pale. While continuing to whisk gently, slowly pour the cream into the egg mixture. 
• Remove the vanilla bean from the cooled milk-sugar mixture and pour into the egg-cream mixture. Add the salt and combine well. 
• Strain the mixture through a fine-mesh strainer to remove any egg bits and foam. Transfer the mixture to a spouted pitcher and fill each ramekin.
• Transfer the baking sheet with the ramekins to the middle rack of the oven and bake for 55-60 minutes.
• Remove from the oven and place on a wire cooling rack until they come to room temperature. Transfer to the refrigerator for at least 4 hours or overnight.

When Ready To Serve:

• Within 15-20 minutes of serving, set the oven to broil and place a rack to it’s highest level. Take the ramekins from the refrigerator and sprinkle a tablespoon of sugar on each one. Set the ramekins on a baking sheet and place under the broiler for 2 minutes. Remove as soon as the sugar turns liquid and begins to caramelize.
• Alternatively, use a kitchen brulee torch to melt the sugar and get a nice crust.
• Refrigerate for 10-15 minutes to cool and serve within 1 hour.