Preheat the oven to 150˚C (302˚F). Put cream and vanilla bean in a small saucepan and leave to simmer on low fire for about 3 minutes. Set aside for 20 minutes.
Whisk egg yolks and sugar together. Slowly pour the cream mixture on top and keep whisking. Use a double boiler to heat the cream mixture until it starts to thicken. It should be thick enough to coat a spoon.
Remove the vanilla bean and strain the mixture above 6 ramekins of 175 ml each. Put them in a baking tray and pour hot water half way up to the ramekins. Bake for 15-20 minutes or until they are set. Remove the ramekins from the baking tray and leave them to cool in the fridge for at least an hour.
Put the ramekins on a baking tray, sprinkle with the extra sugar and leave for 2 minutes. Put icecubes around the ramekins and put them under a preheated gril and bake for 2-3 minutes until the sugar is melted and golden brown. You can also use a special kitchen torch of course.