Method:

Bring heavy cream, 4 oz. sugar and vanilla bean to a boil and put to the side to cool down. (about 10 mins.). In a stainless steel bowl stir egg yolks just till broken up and smooth. Pull vanilla bean out of cooled mixture and with a knife scrape the seeds into cream mixture. Slowly add cream to egg yolks stirring slowly. Divide cream Brulee into 4 six-ounce ramekins and bake in water bath for approx. 45 mins. @ 350 degrees. When they are firm to the touch remove from oven and cool in refrigerator. When ready to serve evenly sprinkle 2 tblsp. of sugar on each one and caramelize slowly with a blow torch serve immediately.