Ingredients:

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

Instructions:

1. Preheat the oven to 325 degrees F. 
2. Place the cream, vanilla bean, and its pulp in a medium saucepan, set over medium heat, and bring to a boil.
3. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean.
4. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and just starting to lighten in colour. Add the cream a little at a time, stirring continually.
5. Pour the liquid into 6 ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
6. Bake until the creme brulee is set but trembles in the center, approximately 40 to 45 minutes. 
7. Refrigerate for at least 2 hours.
8. Melt 1 teaspoon of sugar using a torch and form a crispy top.