Preheat your oven to 325°F (160°C) and place four 6-ounce ramekins in a large baking dish or roasting pan. Boil a kettle of water to use for the water bath later.

In a medium saucepan, combine the heavy cream, vanilla bean seeds, and the empty vanilla pod. Heat over medium heat until it just begins to simmer, then immediately remove from the heat and let it steep for 10 minutes.

Remove and discard the vanilla pod from the cream. Add the finely chopped white chocolate and whisk continuously until completely melted and smooth.

In a separate large bowl, whisk together the egg yolks, 1/4 cup of granulated sugar, and fine sea salt until the mixture is pale and slightly thickened, about 2 minutes.

Gradually pour the warm white chocolate cream into the egg yolk mixture in a slow, steady stream, whisking constantly to temper the eggs and prevent them from scrambling.

Divide the custard evenly among the prepared ramekins. Carefully pour the boiling water into the baking dish until it reaches halfway up the exterior sides of the ramekins.

Bake in the preheated oven for 35 to 45 minutes, or until the edges are set but the centers still have a slight jiggle when gently shaken.

Carefully remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Transfer to the refrigerator and chill for at least 4 hours, or preferably overnight, to fully set.

When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until golden brown and bubbling, then let it sit for 2 minutes to harden into a glass-like crust before enjoying.