• 4 cups heavy cream
• 1 vanilla bean, split in half lengthwise
• 8 egg yolks
• 1/2 cup sugar
• Additional sugar for the topping
  

Directions

Combine the cream and vanilla bean in a large pot over moderate heat
and bring to a boil. Meanwhile, whisk together the egg yolks and
sugar in a large bowl. As soon as the cream boils pour it into the
egg yolk mixture in a slow stream, whisking constantly. 

Strain the
mixture through a fine sieve and pour into 6 to 8 individual ramekins.
Place the ramekins in a baking pan and add enough water to the pan to
come halfway up the sides of the ramekins. 

Place the baking pan in a
preheated 350F oven and bake until firm to the touch, 60 to 75
minutes. Remove the baking pan from the oven and remove the ramekins
from the baking pan. 

Refrigerate until chilled through, at least 3
hours. Place the ramekins on a baking sheet and sprinkle about 1
teaspoon ) sugar over the top of each. 

Place under a preheated
broiler and broil until the sugar is brown and bubbly, about 5
minutes or use a bakers torch to caramelize the sugar. Serve immediately. Serves 6 to 8.