Preheat the oven to 300°F (140°C).
In a medium size pot, place the cream, vanilla seeeds and half the sugar (1/4C) and heat and set over medium heat to cook, using a rubber spatula beating all the time, bringing it close to a boil, but without ever letting it boil completely. Remove from the heat and set aside.
In a medium size bowl, use a whisk to mix together the egg yolks, salt, and the rest of the sugar (1/4tz) until the mixture turns thick, whitish and fluffy.
Add in the cream mixture, little by little, whisking non-stop.
Place the ramekins in a bigger, rectangular baking pan, and pour the mixture into the ramekins about 3/4 of their capacity.
Place the baking pan with the ramekins on it on in the oven, and pour water in the baking pan, for the ramekins to bake in a waterbath.
Bake at 300°F (140°C) for 1 hour and 20 minutes aproximately.
Once ready, spread some extra sugar on top of each one. Put in the oven again, this time set to broil for about 10 minutes (this can also be done using a kitchen torch) or until the sugar melts and a crisp layer forms.
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