In a medium saucepan, put the cream, vanilla bean and bring to a boil. Remove from heat, cover, and set aside for 15 minutes. Strain the creme into a a medium bowl and take out the vanilla bean.
In a 2 quart measuring glass, whisk together the egg yolk and sugar. Slowly pour the creme into the egg a little at a time. Pour the mixture into the ramekins.
Place the ramekins in a baking pan. Pour hot water up to 1 inch into the pan. Bake for about 40 to 50 minutes, until it is set but the center is still jiggly.
Remove ramekins from the baking pan. Refrigerate for at least 2 hours and up to 3 days.
Crunchy top
Remove the ramekin from the refrigerator 30 minutes before serving
Pour 1 tbsp of sugar on each of the ramekin and spread evenly. Using a torch, in a circular motion, melt the sugar until it becomes brown. Let it for 5 minutes before serving so the sugar can harden.