1 vanilla bean
4 c. heavy cream
1 c. sugar
8 egg yolks
pinch of salt
Super fine sugar
Preheat the oven to 300 degrees. Arrange 8 ramekins in a baking dish. Fill hot water in the pan half way up the ramekins (make sure you do not get ANY water in the ramekins). Set aside.
Cut the vanilla bean lengthwise and scrape the seeds out into a small saucepan with the heavy cream. Heat over medium heat until simmering (do not boil), and stir occasionally. Remove from the heat and let rest for 5 minutes.
In an electric mixer, combine the yolks and sugar for about 1 minute until smooth. Add 1/4 cup of the vanilla cream mixture to temper the eggs. Slowly add the rest in in a steady stream. Strain the custard mixture into a bowl. Divide the liquid evenly among the 8 ramekins.
Bake for 50-55 minutes (they will still be slightly jiggly). Let cool to room temperature and then refrigerate at least 3 hours (I refrigerated overnight). Before serving, sprinkle the tops with the super fine sugar. Using a kitchen torch, caramelize the sugar on top. Add fresh berries for some color.