Preheat oven to 160C or 320F.
Split your vanilla pod in half and scrap out the seeds inside the pod. In a pot over low heat, bring your cream, milk, vanilla pod and seeds to a simmer (don’t let it boil, it will split and you will need to start over).
While the milk mixture is simmering, whisk your yolks and sugar together in a separate bowl. Don’t overmix.
Once simmered, let mixture rest for 5 mins then pour your cream mixture into your egg mixture and whisk immediately.
Divide mixture evenly into 2-3 ramekins (depending on the size of ramekins). Use a blowtorch to remove the air bubbles on the surface of the custard.
Transfer ramekins into a baking dish and cover with hot water halfway up the side of the dish. Bake for 40-50mins. If the top is getting too brown, you can cover the ramekins with foil and continue to bake. Refrigerate for at least 2 hours.
Once refrigerated, sprinkle the tops with sugar and blowtorch until melt and golden brown. The sugar will harden after 1 min and then you crack away!