Cakeflor

Step 1. Preheat your oven to 325°F (165°C). Place four 6-ounce ramekins inside a deep glass baking dish or roasting pan.

Step 2. Use a sharp paring knife to split the vanilla bean lengthwise and scrape out the seeds. In a medium saucepan, combine the heavy cream, vanilla bean pod, and the seeds. Heat over medium heat until the mixture just begins to simmer, then remove from heat and let it steep for 10-15 minutes.

Step 3. In a medium mixing bowl, whisk together the egg yolks, 1/3 cup sugar, and salt until the mixture is well combined and turns a slightly paler shade of yellow.

Step 4. Remove the vanilla pod from the warm cream. Gradually whisk a small ladle of the hot cream into the egg mixture to temper the yolks. Slowly pour in the remaining cream while whisking constantly to ensure a smooth texture.

Step 5. Strain the custard mixture through a fine-mesh sieve into a clean pitcher or large measuring cup to remove any air bubbles or stray vanilla pod bits.

Step 6. Divide the custard evenly among the ramekins. Carefully pour hot tap water into the baking pan until the water reaches about halfway up the sides of the ramekins, creating a water bath (bain-marie).

Step 7. Bake for 35 to 45 minutes. The custards are done when the edges are set but the centers still have a uniform 'jello-like' jiggle. Remove ramekins from the water and cool to room temperature.

Step 8. Refrigerate the custards for at least 4 hours, though overnight is best. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, golden-brown crust. Let sit for 1 minute to harden, then serve immediately.