Bring the milk to a boil.

Add the vanilla bean and let it steep.

Whisk the egg yolks with the sugar, then add the cream and the cooled milk (be sure to remove the vanilla bean).

Pour the mixture into ramekins, place the ramekins in a water bath, and bake at 200°F (95°C) for 35 minutes or a little longer if needed.

Let cool, then refrigerate.

When ready to serve, sprinkle with brown sugar and caramelize the top with a kitchen torch.