Cut the vanilla bean pod in half lengthwise. Run the back a paring knife along the inside to scrape out the seeds.

Set the oven rack to the middle position. Preheat the oven to 325ºF (163ºC).

In a medium saucepan, add the heavy cream, vanilla bean seeds, and the pod. Heat on medium-low until the mixture reaches 180ºF (82ºC), about 10 to 12 minutes. Stir occasionally and make sure not to boil. Remove from the heat and allow the vanilla bean to infuse, approximately 5 minutes.

Separate the egg yolks from the egg whites. In a medium bowl, add the egg yolks and sugar, gently whisk to incorporate.

Set a fine-mesh sieve over a medium bowl. Slowly pour the cream through, scrape the bottom of the sieve against the edge of the bowl to incorporate any vanilla seeds.

Gradually add ⅓ cup of cream mixture into the egg mixture while whisking slowly to incorporate. Repeat with another ⅓ cup. Add the remaining cream into the egg mixture, making sure to scrape any vanilla seeds left in the bowl.

In a medium saucepan or kettle, add the water and bring it to a boil. Turn off the heat, cover to keep hot. This will be used to make the water bath.

Place four (4-ounce) ramekins inside a 9X13-inch metal pan. Slowly stir the egg mixture before adding. Fill each ramekin with ½ cup custard, or until almost full. Gently stir each one to distribute any vanilla seeds that may have sunk to the bottom. Pop any bubbles on the surface.

Pour enough of the boiling water into the baking dish to come halfway up the sides of the ramekins. Be careful not to pour any water into the cups.

Bake until the crème brulee sets, but still has a slight wiggle in the center, approximately 30 to 40 minutes. After 30 minutes, open the oven and gently tap the sides of the ramekins to check for doness. Bake longer as needed, checking every 5 minutes. The temperature should be between 175 to 178ºF (79 to 81ºC) in the center.

Use an oven mitt to carefully remove each ramekin from the pan and transfer it to a wire rack. Let them cool to room temperature, about 45 to 60 minutes.

Individually wrap each ramekin with plastic and place in the refrigerator for a minimum of 3 hours to set the custard, or refrigerate for up to 3 days.

When ready to serve, remove the crème brulee's from the refrigerator. Gently blot any moisture on the surface with a paper towel. Evenly sprinkle 1 teaspoon of granulated sugar over the top of each ramekin. Hold at a slight angle, and gently tap the side so the sugar evenly covers the surface.

Using a culinary torch, ignite and hold it 3 to 4 inches from the ramekin. Start along the edges, moving in small circles, until you reach the middle of the custard. Continue this movement until the surface is browned and caramelized, being careful not to overburn the sugar. Repeat with each ramekin.

Once caramelized, let the sugar cool for five minutes at room temperature to harden. Alternatively, refrigerate for 5 minutes to cool the warmed custard beneath. The custards can be chilled uncovered for up to 1 hour and still have a hard crust. If desired, the surface can be torched for a few seconds to make the surface crisper.