Ingredients:

• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1 cup granulated sugar, divided
• 6 large egg yolks
• Hot water

Directions:

1. Preheat the oven to 325°F (165°C).
2. Place 8 ramekins in a large baking dish and set aside.
3. In a medium saucepan, combine the heavy cream, vanilla bean, and its seeds.
4. Heat over medium heat until it just begins to simmer.
5. Remove from heat and let it steep for 15 minutes.
6. In a medium bowl, whisk together 1/2 cup of sugar and the egg yolks until well combined and slightly thickened.
7. Gradually whisk the warm cream into the egg yolk mixture until smooth.
8. Strain the mixture through a fine-mesh sieve into a pouring pitcher.
9. Divide the mixture among the ramekins.
10. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins.
11. Bake for 30-40 minutes, or until the custards are set but still jiggly in the center.
12. Remove the ramekins from the water bath and let them cool to room temperature.
13. Then refrigerate for at least 2 hours, or until chilled.
14. Just before serving, sprinkle the remaining sugar evenly over the tops of the custards.
15. Use a kitchen torch to caramelize the sugar until it forms a crisp crust.
16. Serve immediately and enjoy the creamy goodness!