1. Preheat and Prepare

• Preheat the oven to 300°F (150°C).
• Arrange 4 ramekins inside a 9×9-inch baking dish.
• Boil water for the water bath, which ensures gentle and even cooking.

2. Warm the Cream

• In a saucepan, combine heavy cream, sugar, and salt over medium heat.
• Stir gently until the sugar dissolves, but do not let the mixture come to a boil.
• Remove from heat.

3. Temper the Eggs

• In a mixing bowl, whisk 5 egg yolks until smooth.
• Slowly add the warm cream to the yolks in small increments, whisking constantly. This prevents the eggs from scrambling.
• Strain the mixture through a fine mesh sieve to remove any cooked bits.

4. Incorporate Vanilla

• Split the vanilla bean lengthwise and scrape out the seeds with a knife.
• Stir the seeds (or vanilla extract) into the custard mixture.

5. Fill the Ramekins and Bake

• Evenly distribute the custard mixture into the ramekins.
• Pour the boiling water into the baking dish, filling it halfway up the sides of the ramekins.
• Bake for 25–35 minutes, until the centers jiggle slightly when shaken but are not liquid.

The custard should not be fully firm when removed from the oven—it will continue to set as it cools.

6. Cool and Chill

• Remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes.
• Refrigerate for at least 4 hours or preferably overnight for the best texture.