This recipe is from Cooking Light Magazine
4 cups reduced fat milk
1 vanilla bean, split lengthwise
1 2/3 cups sugar, divided
1/4 cup water
1/4 teaspoon kosher salt
6 large eggs
3 tablespoons heavy whipping cream
Preheat oven to 225.
Heat milk and vanilla bean over medium-high heat in a medium, heavy saucepan to 180 or until tiny bubbles form around edges. (Do not boil). Remove pan from heat. Cover and set aside.
Coat 10 (6 ounce) custard cups with cooking spray; arrange cups on a jelly roll pan.
Combine 1 cup sugar and 1/4 cup water in a small, heavy saucepan; cook sugar mixture over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 7 minutes or until sugar mixture turns golden brown (do not stir). Immediately pour into prepared custard cups, tipping quickly until caramelized sugar coats bottom of cups.
Combine remaining 2/3 cup sugar, salt and eggs in a large bowl, stirring with a whisk. Remove vanilla bean from milk mixture; reserve bean for another use. Gradually pour warm milk mixture into egg mixture, stirring constantly with a whisk; stir in cream. Strain egg mixture through a sieve into a large bowl; pour about 1/2 cup egg mixture over caramelized sugar in each custard cup. Bake at 225 for 2 hours or until custards are just set (the center barely moves when cup is touched). Remove from oven; cool to room temperature. Place plastic wrap on surface of custards, and chill overnight.
Carefully loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top if each cup; invert onto plate. Drizzle any remaining caramelized syrup over custards.