Cut the vanilla bean in half to extract the seeds. Beat the yolks and sugar with the vanilla seeds vigorously to get a frothy mixture.

Heat the cream over low heat with the vanilla pods and let it infuse. (I didn't have the vanilla), Gradually pour the warmed and strained cream over the yolk/sugar mixture, stirring continuously.

Preheat the oven to 320°F (160°C). Pour the cream into ramekins and bake in a water bath for 30 to 35 minutes. The cream should jiggle like a flan. Remove from the oven and refrigerate for at least 4 hours. Sprinkle a layer of brown sugar on top and caramelize with a torch. I didn't put too much on the surface.