Bring cream to simmer with scraped vanilla bean contents and half the sugar

Whisk the yolk with the remaining half of the sugar

Temper the hot cream into the yolk mixture

Pour into ramekins and bake in a bain marie at 325°F until just set [about 45 minutes]

Kevin thumps the oven handle with his fist to see how much jiggle they have, and just as they start to lose the center jiggle, pulls them out of the oven

Cool, then chill

Sprinkle sugar on top, roll ramekin around to spread, and dump off excess; torch and serve

Scale the yolks and sugar into the TM bowl; insert the butterfly attachment and whisk for 4 minutes at speed 4

Scale in the cream and add the vanilla bean seeds; cook for 4 minutes at 80°C on speed 2, with butterfly still in place

Pour into ramekins and bake in a bain marie at 325°F until just set [about 45 minutes]

Thump the oven handle to see how much jiggle they have, and just as they start to lose the center jiggle, pull out of the oven

Cool, then chill

Sprinkle sugar on top, roll ramekin around to spread, and dump off excess; torch and serve