3 c. heavy cream
1/3 c. whole milk
3/4 c. plus 2 tbsp. sugar, divided
1 whole vanilla bean, or 2 tsp. vanilla extract
6 large egg yolks
1 large egg
1 tsp. vanilla extract
4-6 tbsp. sugar, for topping

In a large, heavy saucepan, combine the cream, milk and 1/2 cup of the sugar. Place the pan over high heat and bring to a boil, watching carefully to prevent a boil-over, then remove from the heat. Add 2 teaspoons vanilla extract, or, if using a vanilla bean, cut the vanilla bean on a cutting board in half lengthwise and scrape the seeds out with the tip of a sharp knife. Add the seeds and the pod to the pan. Let the cream mixture stand for 30 minutes.

Combine the yolks, whole egg, and 1 teaspoon vanilla extract with the remaining 1/4 cup plus 2 tablespoons sugar. Beat on medium speed for 2 minutes until thick, creamy, and pale yellow.

If using vanilla bean, remove the vanilla pod halves from the cream mixture and using 2 fingers, press all the seeds from the pod into the pan. Discard the pod. Reheat the cream until hot, but not boiling. Add about 1/4 cup of the hot cream into the egg mixture, stirring constantly, to temper the eggs. Stirring all the time, add the rest of the hot cream to the egg mixture. Let the mixture stand for 20 minutes, then use a flat spoon to remove the foam from the top.

Preheat oven to 275°F and place rack in lower 1/3 of the oven. Ladle the custard mixture into individual ramekins, filling them halfway. Place dishes in a large roasting pan, and pour hot water into the pan so water comes about halfway up the sides of the dishes - be careful not to spill any water into the custard mixture.

Bake for 1 to 1-1/2 hours. When it is done, custard will look set but will still be slightly wobbly in the middle. Cool custards on a wire rack to room temperature. Cover and refrigerate at least 2-3 hours or up to overnight, until well chilled.

Just prior to serving, preheat broiler, or use a baking blowtorch (much easier). Sprinkle top of each with even layer of sugar, about 1/16 inch deep, reaching all the way to the edges. If using a blowtorch, heat the sugar until it caramelizes and turns a cinnamon color. If using a broiler, put dishes in ice and place under the broiler, about 4 inches from the heat, until sugar melts and browns. Allow to cool 3 minutes and serve immediately.

Serves 4-6.