In a medium saucepan, combine 2 cups of heavy cream and a split vanilla bean, heating over medium until just simmering. Remove from heat and let steep for about 15 minutes.

In a large mixing bowl, whisk together 5 egg yolks, 1/2 cup of granulated sugar, and a pinch of salt for about 3 minutes.

Gradually pour the warm cream mixture into the egg yolk mixture while continuously whisking to prevent scrambling.

Preheat your oven to 325°F (160°C). Pour the custard into 6 ramekins and place them in a baking dish filled halfway with hot water. Bake for about 30-35 minutes.

Once baked, let the ramekins cool at room temperature for about 30 minutes. Cover with plastic wrap and refrigerate for at least 2 hours.

Sprinkle an even layer of granulated sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden-brown.