1 qt heavy cream
6 egg yolks
1/3 c Sugar
1 vanilla bean split and scraped
3 tsp Sugar for the Brulee
Preheat oven to 325. In a stainless steel sauce pan stir heavy cream, sugar and vanilla bean seeds until sugar is dissolved and cream is hot. Separate and place egg yolks in a small bowl. When cream mixture almost comes to a simmer whisk a little of the hot cream with the egg yolks to temper them, about a cup of the cream mixture should do. (This keeps the egg yolks from becoming scambled eggs). Then add the egg mixture back into the pot with the rest of the cream whisking constantly until incorporated.
Ladle hot cream mixture into shallow Creme Brulee dishes and place in a water bath (A pan filled with hot water to 1" depth). Cover with foil and bake about 35 minutes, until custard is set. Remove from oven and gently remove from water bath and chill thoroughly.
Sprinkle 1/2 t sugar over top of each custard and place cups on baking sheet. Broil 4" from heat until sugar is caramelized, or use a torch to caramelize the sugar, whatever way you are most comfortable with.