1. Prepare the Oven and Ingredients

• Preheat the oven to 325°F (160°C).
• Split the vanilla bean lengthwise and scrape out the seeds.

2. Heat the Cream

• In a medium saucepan, combine the heavy cream, vanilla bean, and its pulp.
• Bring the mixture to a boil over medium-high heat, then remove from heat.
• Cover and let it sit for 15 minutes to infuse the flavors.
• Remove the vanilla bean after infusion and reserve it for another use.

3. Mix the Egg Yolks and Sugar

• In a medium bowl, whisk together 1/2 cup (100 g) of vanilla sugar and the egg yolks.
• Whisk until well blended and the mixture starts to lighten in color.

4. Combine the Cream and Egg Mixture

• Gradually add the warm cream to the egg yolk mixture, stirring continuously to prevent the eggs from curdling.

5. Pour into Ramekins

• Pour the custard mixture into 6 (7 to 8-ounce) ramekins, evenly distributing the liquid.

6. Prepare the Water Bath

• Place the ramekins in a large baking dish or roasting pan.
• Pour enough hot water into the pan to reach halfway up the sides of the ramekins.

7. Bake the Crème Brûlée

• Bake in the preheated oven until the custard is set but still slightly wobbly in the center, approximately 40 to 45 minutes.
• Remove the ramekins from the water bath and let them cool at room temperature.

8. Chill the Custards

• Refrigerate the custards for at least 2 hours and up to 3 days.

9. Prepare to Serve

• Remove the ramekins from the refrigerator at least 30 minutes before serving.

10. Caramelize the Sugar

• Sprinkle the remaining 1/2 cup (100 g) of vanilla sugar evenly on top of the custards.
• Using a kitchen torch, melt the sugar until it forms a crispy, caramelized top.

11. Final Touch

• Let the caramelized sugar sit for at least 5 minutes before serving to allow it to harden.