Heat heavy whipping cream on stove top at medium heat, reduce heat to a simmer before cream boils. Split vanilla bean and introduce the seeds into cream while simmering.
Beat egg yolks and sugar in a large bowl with a whisk. When mixture has a consistent grainy-yellow appearance, introduce cream slowly while continuing to beat egg mixture. Be sure to do so slowly as to not prematurely cook the egg yolk. After entire mixture of cream is mixed into yolk batter, divide batter into 4 ramekins. Place ramekins into baking pan with about a ¾" deep water bath. Cover baking pan with aluminum foil and bake in the over for 45-50 minutes, or until each serving is firm. If each serving is not firm, cover and let sit for 10-15 minutes in water bath, otherwise remove from pan and let cool at room temperature for 15-20 minutes. Refrigerator for 3-4 hours, or until ready to serve.
Prior to serving, coat top with a teaspoon of white sugar and broil in the oven for 60 – 90 seconds.