500 g heavy cream
1 vanilla bean
5 egg yolks
cane sugar for the caramel top
Preheat oven to 150°C. Pour cream in a pot and scrape the vanilla bean out into it. Put the pod into the pot and gently bring the vanilla cream mixture to a boil over a low heat. Whisk frequently. When the cream starts to steam, remove. Whisk together the egg yolks and sugar. Add hot cream to the egg mixture. Divide mixture in 6 ovenproof forms and chill over night.
Pour simmering water into an ovenproof dish about halfway up the sides of the forms with the cream in it. Bake for about 35-45 minutes. Cool for 3 hours in the fridge. Before serving sprinkle cane sugar and burn to caramelize.