1. Pre-heat the oven to 325°F.
2. Heat the cream and milk in a medium saucepan over medium heat until scalded. Split the vanilla bean in half and scrape the seeds into the cream, you can also add the pod if you wish. Add the cheese at this point.
3. In a medium bowl, slowly whisk the sugar into the egg yolks and eggs. Slowly whisk the hot cream/milk into the sugar/yolk mixture, add in the salt. Strain the mixture through a fine sieve into a pitcher or measuring cup, reserve.
4. Arrange six 6-oz. ramekins in a baking dish with deep sides and set aside. Put the sugar designated for the caramel in a clean saucepan. Carefully add just enough water to dissolve the sugar, and set the pot over high heat.
5. After a few minutes, the mixture will come to a boil. Several minutes later, as more water evaporates, it will start to color. Swirl the pan around to even out the caramelization. Once the sugar has started to caramelize, watch it carefully. It is a delicate line between perfect and starting over!
6. When the caramel is a deep rich brown, carefully pour it into the ramekins. Caramel is very hot and holds the temperature well; you must work quickly and in a safe manor. Divide it evenly so that each ramekin is covered with a thin layer of dark brown caramel.
7. Pour the reserved custard into the caramel-lined ramekins. Fill the baking dish with hot water to come halfway up the sides of the ramekins. Cover the dish with foil.
8. Bake until just set, 25 to 30 min. Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
9. Remove from the water and refrigerate at least 2 hours or up to 2 days.
10. Run a thin knife around the edge of the custard and invert onto a dessert plate, scraping any caramel from the ramekin onto the custard.