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Heat oven to 325 degrees.
In a saucepan, combine cream, vanilla bean; cook over low - med heat just until hot (it starts simmering). Let sit for a few minutes off heat (about 15 mins), then discard vanilla bean. (If using vanilla extract, add it now.)
In a bowl, beat yolks, sugar and salt together until light. Stir about a quarter of the vanilla cream (strain first) into this mixture, then pour sugar-egg mixture into cream and stir.
Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water ⅓ up the sides of the ramekins.
Bake for 35 minutes, or until centers are barely set. Cool completely about 25 minutes. Refrigerate for several hours and up to a couple of days.
When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. You can now torch if you have one, if not look below for the oven details.
Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within 2 hours.