Preheat oven to 350°F.

Put egg yolks into a large, heatproof bowl. Add the first portion of sugar and whisk until combined. Pour heavy cream into a medium saucepan

Cut vanilla bean in half. Using the tip of a knife, scrape out seeds. Drop vanilla seeds into heavy cream and whisk to combine.

Heat cream slowly until you see bubbles forming around the edge of the saucepan. Remove from heat.

Slowly pour hot cream mixture into egg mixture while whisking. Continue to whisk until well combined.

Pour mixture into six 8-oz ramekins. Put ramekins into a high-sided roasting pan. Pour hot water into roasting pan — enough so half the ramekin is submerged in the hot water.

Bake for 30-35 minutes, or until set.

Remove ramekins from oven and from hot water and let cool for 10 minutes on a wire rack, then in the fridge for 3 hours or overnight.

Sprinkle tops of custards with the second portion of sugar. Run a kitchen torch over the tops to caramelize the sugar, using a circular motion. Crack tops with a spoon and enjoy!