Preheat oven to 160 degrees celsius

Pour the cream into the saucepan and scrape out the vanilla bean into it (or substitute this with 1/2 tsp vanilla extract). Heat on low flame till it just bubbles (do not let it boil)

Mix the egg yolks with the sugar (do not over beat). To this, add 1 tbsp of the vanilla cream mixture so as to temper it.

After mixing well, add the rest of the vanilla cream mixture

Strain the above mixture into 4 ramekins or oven proof custard cups

Lining a baking tray with wet paper towels and then keep the ramekins inside it (ramekins should not touch each other). Pour the boiling water into the tray, so that it fills upto half.

Keep the water bath into the preheated oven and bake for about 25-30mts till the custard appears set.

Take the ramekins out and cool for about 10mts. Pop the ramekins into the fridge and chill for about 3 to 4 hours

After chilling, sprinkle a layer of powdered sugar over the top of the ramekins and caramelize the sugar with a small butane torch