Melt the butter in a large saucepan. Add the brown sugar and cook over a moderate heat and constant stirring for about 5 minutes, until it is smooth and bubbling. Gradually stir in the cream. Bring the mixture back to the boil while stirring and add the salt and the scraped out vanilla pulp.
In a large heatproof bowl, beat the egg yolks. Gradually stir in the hot cream mixture until it is well mixed.
Fill the pudding into eight soufflé molds. Place the molds in a baking dish and fill it with hot water until the soufflé molds are halfway in the water. Cover with aluminum foil and bake in the oven on the middle rack for about 1 hour.
As soon as the puddings are firm but still a little wobbly, place them on a baking sheet for at least four hours and up to 24 hours in a cold place (preferably in the refrigerator).
Mix two tablespoons of water with the sugar in a medium saucepan and cook over high heat for about 6 minutes until an amber caramel forms. The mixture must not be stirred so that an even liquid can form. Otherwise, from time to time, use a pastry brush to wipe off any crystals that have formed on the side of the pan.
After 6 minutes, remove the saucepan from the hotplate. Add 80 ml of water and stir until it is nice and smooth. Let the caramel sauce cool and then add the vanilla extract.
Pour the caramel sauce over the pots de crème and, depending on your taste, garnish with crème fraîche and a little sea salt.
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