Pre-heat oven to 170°C/325°F/Gas 3. Boil the water by adding it to a tea kettle or pan set over high heat. Place 4 (6-oz) ramekins into a large high-sided baking dish. Set aside.

Pour the cream into a heavy-bottomed pan. Slice the vanilla bean lengthwise with a sharp knife. Scrape out the pulp with the tip of the knife and add it, along with the remaining whole vanilla bean, to the cream. Add the salt and stir to combine. Set aside.

In a large bowl, whisk the egg yolks with the granulated sugar until thoroughly combined. Set aside.

Set the cream over medium-low heat and bring to a gentle simmer. When the cream reaches 82°C/180°F on an instant-read thermometer, remove from heat. Carefully remove the vanilla bean pod from the pan and either reserve it for another use or discard.

Temper the eggs by adding a couple tablespoons of the warm cream mixture to the mixing bowl of whisked eggs. Stir to combine, then slowly whisk the tempered egg mixture into the cream until thoroughly combined.

Remove the kettle from heat and carefully pour the hot water into the baking dish around the ramekins to create a water bath. Do not allow any water to splash inside the ramekins while doing so.

Divide the egg mixture among the ramekins, without overfilling.

Place the baking dish into the center of the preheated oven and bake for 45-50 minutes, or until the custard just starts to set. (It should still be a little loose and wobbly in the center).

Remove the baking pan from the oven and cool completely, then cover and refrigerate for at least four hours, but preferably overnight.

Just before serving, adjust the top oven rack to the first or second position, leaving 3-4” between the broiler and the top of the ramekins, once added. Set the broiler to high.

Sprinkle the top of each ramekin with an even layer of coarse sugar and place under the broiler for 4-5 minutes, or just until the sugar is nicely browned and caramelized. Watch carefully to prevent burning.

Remove from oven and carefully transfer the ramekins to a baking rack to cool for several minutes.

Serve immediately topped with some fresh raspberries and sprigs of mint, if desired. Enjoy!