Combine the cream, vanilla extract, and half of the sugar in a heavy bottomed saucepan, Bring to a slight boil.

Whisk together the remaining sugar and the egg Yolks in a stainless steel bowl.

Temper (bringing two different temperatures together) the cream mixture into the egg mixture gradually while whisking. Strain through a fine messier (chinois) Twice. Mix in the vanilla bean paste.

Fill 12 ramekins not quite full and place them in a water bath in a hotel pan. Fill 2 TOGO ramekins with the remaining mixture.

Bake at 325 degrees until custard is just barely set, about 1 hour. Remove from the oven and when cool enough to handle, remove from the water bath. Finish cooling, then refrigerate overnight, or for at least 4 hours.

At this point you can Brulee and serve or wrap tightly and refrigerate for up to 4 days.

To brulee, cover the surface of each custard lightly with the wight sugar. Caramelize with a torch and serve at once.