Preheat the oven

• Preheat the oven to 160 °C.

Infuse the cream

• Pour the heavy cream into a medium saucepan.
• Split the vanilla bean lengthwise, scrape out the seeds and add the pod to the cream, setting the seeds aside.
• Bring the cream to a simmer over medium heat, stirring occasionally.

Whisk the yolks

• Whisk together the egg yolks, the vanilla bean seeds and the granulated sugar until pale in color and fluffy.

Temper the eggs

• Once the cream is hot, slowly pour a small amount into the egg yolk mixture while whisking constantly.

Strain the custard

• Strain the mixture through a fine mesh sieve into another bowl for a smooth custard.

Fill the ramekins

• Place the ramekins into a large oven safe dish.
• Pour the custard into the ramekins.

Bake in a water bath

• Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
• Bake in the preheated oven.

Cool and chill

• Remove the ramekins from the water bath and let them cool at room temperature.
• Cover with plastic wrap and refrigerate overnight.

Caramelize the sugar

• Sprinkle an even layer of granulated sugar on top of each chilled custard.
• Use a kitchen torch to melt and caramelize the sugar until it forms a golden, crispy layer.