Instructions

1. 1
   Preheat your oven to 325°F (165°C).
2. 2
   Pour the heavy cream into a saucepan, scrape the vanilla bean seeds into it, and heat until it just begins to scald.
3. 3
   Remove from heat and let infuse for 10 minutes.
4. 4
   Whisk the egg yolks and granulated sugar together in a medium bowl until blended but not frothy.
5. 5
   Slowly ladle the warm cream into the egg mixture, whisking constantly to temper the eggs and prevent scrambling.
6. 6
   Strain the liquid custard through a fine-mesh sieve into a pitcher , then pour equally into individual shallow ramekins.
7. 7
   Place the ramekins into a large baking pan and pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
8. 8
   Bake for 30 to 35 minutes until the edges are set but the centers still jiggle slightly.
9. 9
   Remove from the water bath, cool, and chill in the refrigerator for 3 hours.
10. 10
    Before serving, sprinkle an even layer of turbinado sugar on top and melt with a kitchen torch until a glassy crust forms.