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1
In a medium saucepan, scald the cream and milk with the vanilla bean.
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2
Remove from heat and let steep for 15 minutes.
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3
Remove vanilla bean and discard.
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4
Heat oven to 300 degrees.
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5
In a medium bowl, whisk together the sugar and egg yolks until light and fluffy.
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6
Strain cream and milk and add a little at a time to egg mixture, whisking until well blended.
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7
Pour mixture into four shallow baking dishes (1 cup capacity).
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8
Place dishes in a roasting pan and pour enough hot water in pan to come half way up the sides of the baking dishes.
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9
Bake until mixture is just set in center (it should still wiggle when shaken), about 30 to 35 minutes.
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10
Remove dishes from roasting pan and let cool completely.
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11
Refrigerate 2 to 24 hours.
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12
Set out baking dishes 20 minutes before serving.
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13
Sprinkle raw sugar in a thin even layer over the dishes, covering the cream completely.
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14
Light blow-torch and, holding it so the flame just touches the surface, begin caramelizing the sugar, working in circles from center to edges of baking dish.
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15
If sugar begins to burn, remove torch flame and blow on the sugar.
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16
Serve immediately.
