1 1/2 quarts heavy cream

1/2 vanilla bean, opened lengthwise and using a knife scrape the inside

8 oz sugar

10 oz egg yolks, beaten (best way for home cook is to measure in liquid measure)

raw sugar for crust

1.  Combine cream, vanilla bean (scrapings from inside and outer bean), and half of the sugar in a heavy bottom stainless steel saucepan and bring to a boil. 

2.  Whisk together remaining sugar and egg yolks in stainless steel bowl. 

3.  Temper the egg mixture into the milk mixture and strain through a fine sieve.

4.  Fill 12 ramekins seven-eights full and place them in a water bath.

5.  Bake in a 325 degree oven until just barely set, about 45 minutes.  Let cool in water bath.  Remove and wipe the bottom of the ramekin and refrigerate overnight.

6.  The custards are ready to be garnished and served at this point or they may be stored, tightly wrapped, under refrigeration for up to 2 days.

7.  Cover surface lightly with sugar and carmelize with hand torch or under broiler.