1) Seed vanilla bean and add to heavy cream in a medium sauce pan with a lid. Cook on medium low for 15minutes, do not let boil. Turn off heat and cover, let sit for another 15minutes.
2) In the meantime whisk together egg yolks and sugar till slightly lighter in color and slightly frothy. Slowly add cream to eggs, whisking continually until combined. Put mixture into 6 ramekins or bowls. Put in a water bath and cook on 325 for 40 minutes. Remove and let cool, refrigerate for 2hours or up to 3 days. When ready to serve remove from fridge for 30minutes, cover with 2 tablespoons of sugar and torch or put under broiler to semi-burn sugar.
3) Serve the dish in a serving plate
Cooking Crème Brulee
*You are making a custard technically, cooking a custard in a water bath allows it to cook evenly and stay moist. You can substitute vanilla extract for the vanilla bean. Crème Brulee is a classic French dessert. This recipe is super easy and can be made ahead, it is a do-ahead dessert. When looking for how to cook crème brulee look for recipes that are simple and easy as French desserts are based on that philosophy*