Preheat oven to 325 degrees.
Place the Cream, vanilla bean and its pulp into a medium sauce pan and set over medium heat for 10 minutes, make sure to stair all the time.
Remove from heat and allow it to sit for a few minutes. Remove the vanilla bean and set aside.
In a medium stainless steal bowl add the egg yolks and sugar and vanilla extract and mix very well.
Add the cream little by little, stirring it with a whisk.
Pour the mix into 7 to 10 Ramekins .
Place ramekins into a hotel pan or a cake pan and add the water to cover half of the pan. Cover pan with aluminum foil. make a few holes before placing pan in the oven.
Place pan in the oven and cook for 40 to 50 minutes.
remove from oven and take out ramekins. refrigerate for at least 2 hours before serving.
use the rest of the sugar to cover the ramekins evenly. using a torch, melt the sugar slowly, making sure not burn the sugar, you need to get a nice hard crust. let sit for a few minutes before serving.