1/2 c. dark brown sugar
3 c. heavy cream
1 vanilla bean, split
6 egg yolks
Pinch of salt
3/4 c. granulated sugar

Spread brown sugar in a thin layer in cake pan. Set aside at room temperature for 48 hours. With fingers, rake sugar frequently. (This dries out the sugar; later, caramelize it under a broiler.)

Adjust oven rack to lowest position. Heat oven to 300 degrees. Put cream and vanilla bean in a large saucepan, and heat until warm. In large bowl, mix egg yolks with salt and granulated sugar. Gradually whisk in cream. Strain through a double-mesh sieve into 6 ungreased 1/2 cup oval porcelain ramekins.

Transfer ramekins to a jelly roll pan. (I use a big pan with high sides.) Pour hot water into pan to come halfway up outside of ramekins. Bake for 20 or 30 minutes, until custard is set.

Let cook and refrigerate. At serving time, sprinkle brown sugar in a thin layer over custard. Place under broiler, close to heat source, until sugar caramelizes. Serve immediately.