preheat oven to 300°F. in a medium saucepan scald cream with vanilla bean and stalk untill surface begins to shimmer. remove stalk and discard.

in a large heatproof bowl whip egg yolks with granulated sugar and salt. temper the egg mixture with hot milk stirring geantly. strain custard mix into large measuring cup. skim off any bubbles

arrange 8 shallow 4 1/2 inch ramekins in a roasting pan. slowly pour custard evenly in ramkins filling them almost to the top. set roasting in center of oven rack. pour enough boiling water into pan to reach half way up the ramkins. loosley cover pan with tin foil and bake for 1 hour or untill the edges of the custards are firm and the middle still jiggles alittle in the center.

transfer ramekins to a wire rack to cool completly. cover and refrigerate until cold, at least 3 hours or upto 2 days.

using a tourch set custards on rack sprinkle custards with turbano sugar and carmalize sugar. let cool slightly and serve immediatly