Preheat the oven to 275°F (135°C).

In a small pan, bring the cream, 2 tbsp. sugar, vanilla bean, and salt just to a boil over medium heat.

Remove from heat and set aside to cool.

Remove and discard the vanilla bean.

In another bowl, whisk the egg yolks with 1 tbsp. sugar until the sugar dissolves.

Slowly whisk in the cooled cream (if it is not cool, the yolks will scramble).

Strain through a fine sieve.

Divide the custard between 4 shallow gratin dishes (each about 1/2 cup in capacity).

Place the dishes in a baking pan, then place the pan in the oven.

Pour enough cold water into the pan to come about halfway up the sides of the dishes.

Bake until the custards set, 30-35 minutes.

Cover the cooled custards with plastic wrap.

Chill in the refrigerator for at least 4 hours or overnight.

Before serving, sprinkle 1 1/2 tsp.sugar on each custard and use a blowtorch to caramelize the tops, holding the torch at an angle (flame should barely touch the surface) to brown the sugar.