Cook Time: 45 minutes
Prep Time: 15 minutes
1. Preheat the oven to 325°F.
2. Pour the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and let sit for 15 minutes. Remove the vanilla bean and discard.
3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and just lightened in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, about 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.
4. Preheat the broiler. Remove the creme brulee from the refrigerator and let sit at room temp for 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Place the ramekins on a baking tray directly under the flames of the broiler for 1-2 minutes or until a crispy top forms. Remove from oven and allow to cool for five minutes before serving.