1. Preheat & Prepare the Cake:
   Preheat your oven to 325°F (165°C). Prepare your favorite vanilla bean sponge cake recipe and allow it to cool completely.
2. Make the Custard:
   In a medium saucepan, heat the heavy cream with the scraped vanilla bean (pod included) over medium heat until it starts to simmer. Remove from heat and let it steep for about 15 minutes before removing the vanilla pod.
3. Whisk the Egg Mixture:
   In a separate bowl, whisk together the egg yolks, 1/2 cup sugar, and salt until the mixture is smooth and well combined.
4. Combine Cream and Egg Mixture:
   Slowly pour the warm cream into the egg yolk mixture while whisking continuously. Stir in the vanilla extract.
5. Assemble & Bake:
   Pour the custard mixture over the cooled sponge cake in a round cake pan. Place the cake pan into a larger baking pan and fill the outer pan with hot water halfway up the sides of the cake pan. Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
6. Cool & Chill:
   Allow the cake to cool to room temperature, then refrigerate for at least 4 hours to set the custard.
7. Caramelize the Top:
   Before serving, sprinkle a thin, even layer of granulated sugar over the top of the cake. Use a kitchen torch to caramelize the sugar until it forms a crisp, shiny crust.

Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 6 hours 5 minutes (including chilling)
Servings: 8