Preheat oven to 325 F.

Place 6, 6-ounce ramekins inside a high sided baking dish. Set aside.

Add the egg yolks and sugar to a bowl. Whisk until pale in color and sugar is dissolved, set aside.

To a saucepan add the cream and vanilla seeds or extract over medium heat. Bring to a boil and turn off the heat. Pour the hot cream, very slowly in small amounts to the egg yolks while whisking.

Return the mix back to the pan and heat over medium heat, stirring until it starts to thicken and coats the back of a spatula, do not boil. Turn off the heat.

Pour hot water into the baking dish and fill until it comes 2/3 of the way up the ramekins.

Pour the custard into the ramekins and bake for 40 minutes.

Remove from the oven and allow to cool in the water bath.

Remove from the water bath and refrigerate for 2 hours, up to 3 days.

When ready to serve, sprinkle a fine layer of granulated sugar on top and broil or use a culinary blow torch until brown and bubbly.