8 brulee dishes
4 cups heavy cream
8 egg yolks
2/3 cup heavy cream
1 vanilla bean
turbinado sugar
torch

Slice vanilla bean length wise and scrape out the seeds and place the seeds and the bean in a pot with the cream. Bring to a gentle boil then allow to cool for 10 minutes. Wisk egg yolks in a large bowl them slowly add the cream mixture. Strain cream into a large pitcher. Place ramekins in a large/ deep baking dish and fill with cream. Fill dish with bowling water half way up ramekins. Place in a 300 degree oven for 35-40 minutes. Cover and place in refrigerator for 1 hour. Cover each brulee with turbinado sugar and torch until melted.