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1
Preheat the oven to 300 degrees.
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2
In a medium saucepan, heat the cream, half-and-half and vanilla bean over medium heat just until it comes to a boil.
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3
Immediately turn off the heat.
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4
Set aside to infuse for 10 minutes.
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5
In a large bowl, whisk the egg yolks with the sugar just until combined.
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6
Whisking constantly, gradually pour in the hot cream mixture.
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7
Strain the mixture into a pitcher to smooth it and to remove the vanilla bean.
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8
Pour the mixture into 4 to 6 ovenproof ramekins and arrange in a hot water bath.
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9
Sprinkle the custards with the chocolate shavings.
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10
Bake in the center of the oven until almost set but still jiggly in the center, 30 to 40 minutes.
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11
(The custard will finish cooking as it cools.)
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12
Remove from the water bath and let cool 15 minutes.
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13
Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
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14
Refrigerate at least 2 hours or until ready to serve.
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15
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch).
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16
Uncover the ramekins.
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17
To make the sugar coating, pour as much sugar as you can fit onto the top of 1 of the custards.
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18
Pour off the remaining sugar onto the next custard.
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19
Repeat until all the custards are coated.
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20
Discard any remaining sugar.
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21
Place the ramekins on a baking sheet and broil until the sugar is melted and well browned, about 2 minutes.
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22
Let cool 1 minute before serving.
