Preheat oven to 250 degrees F. Split the vanilla bean in half and scrape the seeds into the cream. In a medium bowl, combine together sugar, eggs yolks, vanilla and whisk.
Add the cream a little at a time and stir. Remove the scum with a tea spoon.
Strain the mixture through a fine sieve and pour it into the ramekins. Divide cream mixture among ramekins (about 6 ramekins).
Arrange the ramekins in a baking pan with deep sides. And carefully pour water around ramekins so that the water level must reach about 2/3 of the ramekins.
Bake for 1 hour and 30 minutes. You will know its ready when the custard is wobbly and jiggle from side to side when nudged (it looks like jello).
Remove the custard from the water bath and let cool completely, cover with plastic wrap and refrigerate for 6 hours (overnight).
Before serving, cover each cold creme brulee evenly with sugar (1 tsp).
Caramelize using a propane torch.
If you don't have one propane torch, use the broiler: put the oven rack about 6 inches away from the broiler. Place the custards on the baking sheet and broil for about 3-5 minutes, or until sugar bubbles and turns golden brown. (Keep a close eye on them, they can burn quickly)