Preheat your oven to 300°F.
Pour the heavy cream into a saucepan, add the split and scraped vanilla bean. Bring to a simmer and let it infuse for 10 minutes.
Beat the egg yolks with the sugar until combined, then add the cream. Mix well.
Pour into ramekins and bake in a hot water bath for about 30 minutes.

The cream should be slightly wobbly with a film formed on the surface.
Let cool and refrigerate for at least 4 hours.
When ready to serve, sprinkle the top of each ramekin with brown sugar.
Use a kitchen torch to caramelize the sugar.
Serve.

Enjoy.