1 hour and 30 minutes.
Preheat oven to 375°.
Bake for 30 minutes. Uncover, and bake until lightly browned and set, 15 to 20 minutes more. Let stand 15 minutes before serving. Serve with Vanilla Bean Custard Sauce.
In a medium bowl, whisk together sugar and egg yolks until well combined. In a medium saucepan, combine milk, cream, salt, and reserved vanilla bean seeds. Bring to a simmer over medium heat, whisking constantly. Remove from heat.
Gradually add half of hot milk mixture to yolk mixture, whisking constantly. Whisk yolk mixture into remaining milk mixture in pan.
Cook, whisking constantly, over medium heat, until thickened and bubbly, 2 to 3 minutes. Transfer to a medium bowl; let cool completely. Refrigerate until chilled.