• Preheat the oven 300ºF and boil enough water for water bath.
• Place the milk and cream in a saucepan.
• Split the vanilla bean in half lengthwise, scrape the seeds and add to the milk and cream along with the pod.
• Bring to a boil over medium heat. Remove from the burner and let infuse the flavor.
• In a large bowl, mix in the sugar at once over the egg yolks, whisking until light yellow color. About 2 min.
• Pour about ⅓ of the hot milk and cream into the yolks for tempering. Pour in all liquid until combined.
• Strain the custard mixture through a fine mesh sieve into a large measuring cup.
• Divide custard mixture evenly filling about 2/3 up the sides of the ramekins.
• Place the dishtowel on the roasting pan. Arrange the ramekins onto it to prevent them from slipping on the baking sheet.
• Place into the oven adn fill with hot water until halfway up the sides of ramekins.
• Cook for about 30 min or until almost fully set with a somewhat steady center.
• Remove from the oven and transfer the ramekins to a tray. Let cool down for about 1 hour.
• Cover the ramekins with plastic wrap. Chill in the fridge for at least 3 hr or up to 2 days.

To Serve

• Sprinkle a layer of brown sugar onto the custard and burn with a blowtorch or use an oven broiler until the sugar melts and caramelizes.
• Wait 5 minutes before serving to cool the ramekins and allow the sugar crust to harden.