12 oz heavy cream 4 oz 2 percent milk 1/2 Vanilla Bean, scraped 4 egg yolks 1/2 cup granulated sugar plus 4 TBSP for top of brulee
Preheat the oven to 300 degrees F.
In a saucepan, heat the heavy cream, milk and vanilla bean over medium heat, stirring occasionally, just until it comes to a boil.
In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture.
Discard vanilla bean.
Divide the mixture into 4 ovenproof ramekins and place in a hot water bath.
Bake in the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should jiggle when you shake the pan; it will firm up more as it cools.
Remove from the water bath and let cool 15 minutes. Refrigerate at least 2 hours, and up to 24 hours.
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Top each ramekin with 1 TBSP of sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.