Heat the cream, vanilla seeds, and vanilla bean in a saucepan until it just comes to a boil.

Whisk the egg yolks with the sugar until pale and slightly thickened.

Pour the hot cream over the egg yolk mixture while whisking constantly.

Pour the mixture into small ramekins and place them in a baking dish with a thin layer of water at the bottom.

Place the baking dish in a preheated oven at 320°F (160°C) and bake for 25 minutes.

Remove from the oven, let the ramekins cool, then refrigerate for 4 hours.

Before serving, sprinkle brown sugar on top of each crème brûlée and caramelize with a kitchen torch.