Beat the yolks and the sugar until creamy
Heat the milk and the cream in a pot
Slice the vanilla pod and take the seeds out
Put the seeds and the pod in the pot and let infuse during 10 minutes
Mix the yolks/sugar with the milk/cream (without the pod) and pour into ramekins
Put them in a baking dish and fill it with water half way through.
Cook for 25-30 minutes at 190°C / 374°F
When cooked, put the creams for one hour in the fridge.
Afterwards, sprinkle them with brown sugar and grill it with a cooking blowtorch, or the grill function of your oven.
Et voilà !