Preheat the oven to 325°F (163°C).

In a saucepan, combine the heavy cream, vanilla bean, and half of the sugar. Bring the mixture to a simmer over medium heat, stirring occasionally.

In a separate bowl, whisk together the egg yolks and the remaining sugar until well combined.

Gradually pour the hot cream mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl.

Divide the custard among six 6-ounce ramekins. Place the ramekins in a large baking dish and create a water bath by pouring hot water into the dish, about halfway up the sides of the ramekins.

Carefully transfer the baking dish to the oven and bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.

Remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight.

Just before serving, sprinkle a thin, even layer of granulated sugar over the custard. Use a kitchen torch to caramelize the sugar until it forms a crispy top.

Allow the caramelized sugar to cool and harden for a minute or two before serving.