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1
Preheat the oven to 300 degrees F.
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2
Heat the cream, half-and-half, vanilla bean, and 5 spice powder in a medium saucepan over medium heat just 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
Whisk the egg yolks with the sugar in a large bowl 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 an 8 by 8-inch ovenproof baking pan and smooth over.
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8
Place the pan in a hot water bath.
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9
Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 20 to 25 minutes.
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10
Remove from the water bath and let cool 15 minutes.
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11
Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard.
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12
(The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
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13
Up to 4 hours before serving, fill Asian soupspoons with the chilled cooked custard by scooping each spoon into the pan of custard.
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14
Round the tops with a small spatula, or a butter knife.
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15
Keep cold.
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16
Right before serving, sprinkle the entire surface with a layer of coarse sugar and place on a baking sheet.
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17
Repeat with the remaining spoons.
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18
Torch or broil the spoons until the sugar is melted and well browned.
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19
Let cool 1 minute before serving.
