Preheat oven to 300°F (150°C).

Combine cream, sugar, and vanilla bean in a medium saucepan and heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

Remove the mixture from the heat and let it steep for 10-15 minutes, allowing the vanilla flavor to infuse.

Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the vanilla bean.

Whisk in egg yolks until well combined.

Pour the mixture into 4-6 ramekins or small baking dishes.

Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

Remove the ramekins from the water bath and let them cool to room temperature.

Cover and refrigerate for at least 2 hours or overnight.