Bring the heavy cream to a boil with the vanilla bean. Let it steep for about 10 minutes.

Whisk the egg yolks with the sugar. Gradually add the cream while continuing to whisk.

Pour the mixture into ramekins. Bake in a water bath for 25 minutes at 320°F (160°C).

Let cool overnight. Just before serving, sprinkle with brown sugar and caramelize with a kitchen torch.