Pour the whipping cream in a saucepan or a pot.
Slice the vanilla bean lengthwise, scrape the seeds with the back of a pairing knife. Add the seeds and the bean itself to the pot.
Stir well to combine and heat on medium until the edges start to bubble.
Remove pan from heat, cover and let it set for 15 minutes.
Preheat oven to 325F.
In a bowl, add the yolks, the whole egg and the sugar. Whisk to blend.
Pull out the vanilla bean out before adding.
Gradually add the cream to the egg mixture and whisk. Strain to remove any lumps.
Ladle or pour this mixture into the 8 (4oz) ramekins.
Place in a rimmed pan and pour boiling water in the pan carefully halfway through the ramekins.
Bake for 20-25 minutes until they are set around the edges, but still have a little jiggle to them when gently moved. They will continue cooking while they cool down.
Let them cool down for 10 more minutes in the water then carefully remove the ramekins and place them on a rack to cool completely to room temperature.
Chill in the fridge for at least 4 hours or over night.
30 minutes before serving, get the ramekins out of the fridge.
Sprinkle the top of each ramekin with about a teaspoon of sugar, shake it around to evenly spread the sugar.
Torch the sugar until nicely and evenly caramalized.