Pour the heavy cream into a saucepan.

Slice the vanilla bean lengthwise, scrape out the seeds with the back of a paring knife, and add both the seeds and pod to the cream.

Heat over medium heat until the edges just begin to bubble.

Remove from the heat, cover, and let steep for 15 minutes.

Preheat the oven to 300°F/150°C.

In a large bowl, whisk together the egg yolks, whole egg, and sugar.

Remove the vanilla bean pod from the cream, then gradually whisk the warm cream into the egg mixture.

Strain the custard to remove any lumps.

Divide the custard among eight 4-ounce ramekins.

Place the ramekins in a large roasting pan and carefully pour boiling water into the pan until it reaches about halfway up the sides of the ramekins.

Bake for 30–35 minutes, or until the edges are set and the centers still have a slight jiggle when gently moved.

Remove the ramekins from the water bath and let them cool to room temperature.

Cover and refrigerate for at least 4 hours or overnight.

About 30 minutes before serving, remove the ramekins from the refrigerator. Sprinkle each with about 1 teaspoon of sugar, shaking gently to spread it evenly. Use a kitchen torch to caramelize the sugar until golden brown and crisp.

Let the topping cool briefly so it hardens before serving.