Preheat oven to 325 degrees.

Place cream, vanilla bean and pulp into medium saucepan over medium-high heat and bring to boil, stirring constantly. Remove from heat. Cover and allow to sit 15 minutes. Remove vanilla bean.

In medium bowl whisk together 1/2 cup sugar and egg yolks until well blended and just starts to lighten. Add the cream a little at a time, stirring continually. Pour into 6 (7 to 8 ounce) ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come to halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the pan and refrigerate for at least 2 hours and up to three days.

Remove the creme brulee from the refrigerator at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar to form a crispy top. Allow the creme brulee to sit at least 5 minutes before serving.

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