1. Preheat the oven to 350°F.
2. With the tip of a knife, remove the vanilla seeds from the pod.
3. Pour the cream and milk into a saucepan. Add the vanilla seeds and pod. Bring to a boil, remove from heat and let infuse for 25 minutes. Remove the vanilla pod.
4. In a bowl, with an electric whisk, whisk the egg yolks with the sugar for 4 minutes.
5. Slowly pour the cream over the egg yolks and mix well.
6. Pour the preparation through a sieve into ramekins.
7. Place the ramekins in a baking dish filled with water to half height.
8. Bake for 35 minutes.
9. Remove from the oven and let cool.
10. Refrigerate for at least 4 hours before serving.
11. Sprinkle with brown sugar and caramelize in the oven under the grill.
12. Decorate with roasted sesame seeds. Serve immediately.