Place chickpeas in a large bowl, then cover completely with water. Add Kosher salt, then let sit.
Place egg yolks in a large mixing bowl, then whisk. Slowly add the warmed cream mixture a little at a time, whisking constantly, until the cream is fully incorporated into the egg yolks. Place the fine mesh strainer over a large measuring cup, then strain the cream mixture.
Using a sharp knife, cut the vanilla bean in half lengthwise, leaving the very top connected. Use the back of the knife to scrape out all of the seeds. Add this to the cream mixture, then stir well.
Divide the mixture evenly between the four ramekins. Pour enough hot water into the baking dish so that it reaches at least halfway up the sides of the ramekins. Carefully place in an oven and bake. Give the baking dish a little shake – only the center of the custard should jiggle slightly.
When ready to serve, evenly sprinkle sugar on top of each custard, rotating the ramekin as needed to cover as much surface area as possible. Use a kitchen torch to melt the sugar, which will then bead and solidify. Serve immediately!