Prepare the Ramekins:

• Preheat the oven to 300°F (150°C) and place 4 ramekins in a 9×9 baking pan. Boil a large kettle of water.

Warm the Cream Mixture:

• In a medium saucepan, combine heavy cream, ¼ cup granulated sugar, and kosher salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved.

Mix in the Egg Yolks:

• In a large mixing bowl, whisk the 5 egg yolks. Gradually add the warmed cream mixture, whisking constantly, until fully incorporated. Strain the mixture through a fine mesh strainer into a large measuring cup or bowl with a spout.

Add Vanilla Bean:

• Slice the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add the seeds to the cream mixture and stir well.

Bake the Custards:

• Divide the custard mixture evenly between the ramekins. Pour hot water into the baking dish to reach halfway up the sides of the ramekins. Bake for 25-35 minutes, or until the custards are just set. The center should jiggle slightly when shaken.

Refrigerate Until Needed:

• Transfer the ramekins to a wire rack and let them cool completely (about 4 hours). Cover with plastic wrap and refrigerate for at least a few hours or up to 2 days in advance.

Brulée the Top:

• Just before serving, sprinkle 1 Tbsp of sugar evenly over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crisp shell.

Serve Immediately:

• Once the sugar is caramelized, serve the crème brûlée immediately for that satisfying crackly texture.