1/2 vanilla bean chopped into small pieces (If you don't have a vanilla bean, use 2 tbs vanilla extract)

2 tbs sugar

1 cup whipping cream and same of half and half

3 egg yolks

1 egg

pinch of salt

1/4 cup sugar

1/2 vanilla bean chopped into small pieces (If you don't have a vanilla bean, use 2 tbs vanilla extract) 2 tbs sugar 1 cup whipping cream and same of half and half 3 egg yolks 1 egg 1/4 cup sugar

Preheat the oven to 325

You'll need ramekins and a 9x13 glass baking dish or such as you will need to make a water bath for the ramekins.

Warm cream and half and half on the stove along with vanilla a 2 tbs sugar until it starts to steam (right before it will start to boil).

While cream is on the stove, whisk the egg yolks, egg, 1/4 sugar. Take cream off the stove and strain if you used a vanilla pod. If not add mixture to the eggs and whisk well.

Divide the mixture evenly and place ramekins in glass baking dish and add warm water to come up about half way. Place in the oven and bake for about 30-45 minutes or until the edges are set and middle is still a little jiggly.

Remove from water bath and cool. Cover loosely with plastic wrap and refrigerate 2 hours or even up to 2 days before caramelizing the top.

When about to serve, uncover the ramekins, lightly pat off any moisture that has accumulated with a napkin or paper towel. Take about 2 tbs of sugar and sprinkle on top and move the ramekin around to evenly distribute.

You'll need a mini torch, you can get them at Wal-Mart or Target, wherever. Torch the top holding about 3 inches or so away as to not burn the sugar. Move torch in a circular motion to caramelize and once a nice golden brown color, move to the next one.

You can refrigerate for about 10 minutes before serving or serve as is. Do not caramelize until ready to serve or if done too soon and in the refrigerator, it becomes soft and gooey.