Heat heavy cream with split vanilla bean (or vanilla extract) and a pinch of salt in a saucepan over medium heat until small bubbles form at the edges, about 5 minutes. Remove from heat and let steep 10 minutes if using vanilla bean.
2 cups heavy cream, 1 vanilla bean vanilla bean, pinch salt
Whisk egg yolks with granulated sugar in a bowl until pale yellow. Slowly pour hot cream into yolks in a thin stream while whisking constantly, taking 2 minutes to add all so the eggs do not curdle.
5 large egg yolks, 0.33 cup granulated sugar, 2 cups heavy cream
Strain custard through a fine mesh strainer into a large bowl or measuring cup. Divide evenly among 4-6 ramekins, filling each about three quarters full.
Place ramekins in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake at 325°F for 40-45 minutes until edges are set but centers jiggle slightly when gently shaken.
Remove ramekins from water bath, let cool 30 minutes at room temperature, then refrigerate uncovered for 2-3 hours until completely chilled.
Before serving, sprinkle 1-2 teaspoons turbinado sugar evenly over each custard, then use a kitchen torch in circular motions until sugar melts and turns golden brown.
0.25 cup turbinado sugar
