Preheat the oven to 350º set on the conventional setting, not convection.

Set four 4-ounce individual ramekins into a roasting pan with tall sides.

Infuse the custard base by heating the half and half and vanilla bean pulp and pod or vanilla bean paste over medium-low heat until barely steaming. Turn off the heat and allow it to steep for 15 minutes.

Make the caramel: Combine ⅔ sugar and water in a small heavy saucepan and bring to a boil. Continue to cook without stirring until syrup caramelizes to a deep amber color.

Immediately pour the hot caramel carefully into the bottoms of the ramekins. Allow to cool while the custard is prepared.

Remove the vanilla bean pod from the cream. Whisk the eggs, yolks, ½ cup sugar and salt in a large mixing bowl to combine thoroughly. Stirring gently with a whisk, pour in the warm half and half mixture slowly.

Strain through a fine sieve into a liquid measuring cup with a pouring spout.

Pour the custard over the caramel in the ramekins, filling to about ½-inch from the top.

Add very hot water to the roasting pan so the water reaches halfway up the outsides of the ramekins.

Bake until the custard is set but still slightly quivering, about 30 minutes.

Remove ramekins from roasting pan and chill thoroughly in the refrigerator for at least 1 ½ hours, but overnight is best.

Unmold by running a table or paring knife around the edges of the custard and inverting onto a plate. The caramel will pour out over the custard.