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Note, this is best if the prep is done the night before.
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1. Preheat oven to 325 degrees F.
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2. Combine cream, 1/3 cup sugar, and vanilla in a microwavable bowl, and microwave for 2 minutes. You can also do this in a saucepan on the stovetop over low heat. Just heat it for a few minutes until just slightly warm. Then remove the mixture from the heat. Beat egg yolks and then stir into the warm cream mixture, along with the vanilla bean seeds.
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3. Pour evenly into 5 individual serving sized ramekins. (Don't be afraid to use hodge-podge sized ramekins and custard dishes, so long as they are oven safe. They will all bake evenly if the depth of the dishes are similar. I was worried for a little bit, but they came out just perfect.) Place the ramekins in a baking dish filled about halfway up the sides of the ramekins with heated water. Bake in the 325F oven for about 45 minutes, or until a knife inserted in the middle comes out clean.
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4. Remove the ramekins from the baking dish, and let cool for about 20 minutes. Place them in the refrigerator and let chill overnight.
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5. When they are ready to be served, remove from the refrigerator, sprinkle sugar (to taste) on each of the custard tops. Be sure to evenly coat the top with a thin layer of sugar. Then either use a torch and caramelize the sugar, or place under the broiler for about 7-10 minutes until the sugar coating bubbles and turns slightly golden brown.
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6. Serve with fresh fruit, ice cream, or all by itself! It is delicious!
