Bring the milk and cream to a boil with the split vanilla beans.

Vigorously whisk the egg yolks with the granulated sugar.

Pour the hot vanilla milk mixture over the yolks and sugar, whisking constantly.

Pour the mixture into ramekins. Bake at 210°F (100°C) for about 50 minutes.

Let cool. Just before serving, sprinkle the tops with brown sugar and caramelize it using a kitchen torch or under the broiler.