Hold the vanilla bean down then use a knife to cut it in half lengthwise. Next, use the non-sharp side of the knife to gently press all of the seeds out of each half.
Remove Vanilla Beans
In a large saucepan over medium heat gently warm the heavy cream, vanilla bean seeds, and actual vanilla pod, first part of the sugar and salted caramel.
Combine the remaining sugar and egg yolks. Beat on high until they start to turn a paler yellow color, you don't want to beat for too long.
Combine Sugar & Eggs
Slowly add the cream in small increments continually stirring, mixer on low.
Once all cream has been haded strain the mixture over a fine-mesh sieve. The sieve will catch any egg that has cooked, any chunks from the vanilla bean pods, and any extra foam.
Sieve the Custard
Pour the caramel cream evenly into ramekins. Bake in a water bath. Once baked place let cool for one hour. Place in the fridge for at least 4 hours or overnight before serving.
Bake & Chill
Right before serving sprinkle 2 tsp of the vanilla sugar on top of each creme brûlée and using a kitchen torch burn the sugar.
Torch the Tops