Preheat oven to 300°F/150°C. Place 4 6-ounce ramekins, 6 4-ounce ramekins, or 4 shallow fluted dishes in a large roasting pan or baking dish to prepare for the waterbath.

In a saucepan, heat cream, vanilla pod and seeds on medium heat until steamy. Do not boil. Meanwhile, whisk together eggs and sugar in a medium heatproof bowl until well blended, but not airy. Remove vanilla bean from the hot cream mixture, then pour the half the hot cream slowly and gradually into the egg mixture while simultaneously whisking the egg mixture constantly to prevent curdling.

Pour egg and half cream mixture back into the saucepan with remaining cream and use a whisk to continuously stir the mixture over a low heat until the sugar is dissolved and the mixture has very slightly thickened. Do not boil. Strain the mixture, then pour evenly among the dishes.

Place roasting pan in the oven and pour in boiling water until it reaches halfway up the ramekins. Bake for 25-30 minutes until the custard has set and is just slightly wobbly when gently shaked. Remove from water bath as soon as you can. Let ramekins cool on a wire rack to room temperature, then chill in the refrigerator for at least 4 hours to set, preferably longer, and up to 2 days.

To serve, sprinkle 1-2 teaspoons of sugar on each dish. Shake the ramekins gently from side to side until evenly coated in a single layer. Using a torch, start caramelizing the top until nicely browned. Serve immediately.