Preheat oven to 325.

Mix cream, sugar, and vanilla extract in heavy medium saucepan.

Using sharp knife scrape seeds from vanilla bean, add seeds and bean into saucepan Stir over medium heat until sugar dissolves.

Simmer 5-7 minutes to infuse flavors.

Strain into measuring cup.

Whisk egg yolks in medium bowl.

Temper egg yolks with creme.

Return mixture to measuring cup.

Pour custard into ramekins.

Place in water bath and bake 35-40 minutes until custard is set, when you gently shake the pan the centers will jiggle just a little Transfer to cooling rack for 30 minutes and chill at least 2 hours.