Preheat oven to 325 degrees. Place eight 8-ounce ramekins in a large roasting pan.

1. Cut the vanilla bean in half, lengthwise. Run a paring knife along the inside of each half, collecting the tiny soft seeds on the knife.
2. Combine the bean pods, scraped seeds and cream in a saucepan.
3. Bring to a boil, then remove from the heat and let sit for 20 minutes for the vanilla to steep. (Watch the cream very closely as it heats up – it can boil over in an instant.)

4. While the cream is steeping, whisk the eggs yolks and sugar together in a spacious heatproof bowl.

5. Remove the vanilla bean pods from the cream and return it to the stove. Bring to a boil.

6. Remove from the heat. Immediately pour the hot cream mixture into the eggs, a little at a time, while whisking constantly.  Strain.

7. Pour the custard into the prepared ramekins, arranged in a roasting pan.

8. Pour two inches of water into the pan around the ramekins, forming a water bath. Cover the pan with foil.

9. Bake in the preheated oven for 45 minutes, then check the consistency. The custards are done when they barely shimmy in the center when gently shaken. If needed, continue to bake for up to 10 minutes more, checking every 5 minutes.

10. Carefully remove from the water bath, cool to room temperature then refrigerate until well chilled (overnight is best).

11. When ready to serve, allow to come to room temperature for about 30 minutes, sprinkle raw sugar over custard and caramelize with a blowtorch.