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, then remove from heat and let steep for 15 minutes. Remove the vanilla pod.
4. In a bowl, using an electric whisk, whisk the egg yolks with the sugar for 2 minutes. Gradually pour the vanilla cream over the egg yolks and mix well.
5. Pour the preparation through a sieve into the ramequins.
6. Place the ramequins in a baking dish filled with water to halfway up the sides.
7. Bake for 35 minutes.
8. Remove from the oven and let cool completely.
9. Refrigerate for at least 4 hours before serving.
10. Sprinkle with brown sugar and caramelize under the broiler. Serve immediately.