Preheat oven to 325 degrees F and place 6 shallow ramekins on a baking sheet
Whisk together the egg yolks and sugar; set aside
Heat the heavy cream and vanilla bean together in a medium saucepan until it comes to a simmer
Remove from the heat and slowly add the heavy cream to the egg yolk mixture, whisking continuously so that the eggs don't scramble
Strain the mixture before pouring into the ramekins
Divide the custard into the ramekins, filling them to the top
Carefully fill the sheet pan with water and transfer the pan to the oven
Bake for 30-35 minutes or until the edges are set but the center will slightly move
Remove the creme brûlée from the oven and allow them to cool for 30-45 minutes
Place them in the refrigerator to chill for an 1-2 hours to allow the custard to thicken
Once you are ready to serve, coat the top of the custard with granulated sugar and caramelize using a kitchen torch
Serve immediately and Enjoy!