2 c. cream, heavy whipping
1 piece vanilla bean
4 lg. egg yolk
4 tbsp. sugar

Prep work: lightly beat and strain the eggs. Split the vanilla bean lengthwise. Put cream and vanilla bean in a saucepan, dig out seeds from vanilla pod. Bring to boil. Reduce heat and simmer 5 minutes. Stir occasionally, set aside.

Combine yolks, sugar whisk together in a bain marie over simmering water until pale and fluffy. Mixture should be dense but not scrambled. Make sure heat isn't too high. Whisk constantly.

Strain the cream into the egg/sugar mixture. Continue cooking, stirring with an egg whisk almost constantly, until mixture coats the back of a spoon. Don't overcook or will separate. Refrigerate 4 hours. Sprinkle with sugar. Caramelize with blow torch (keep in an ice water bath).