Put the heavy cream and the milk in a saucepan.
Slash along the vanilla bean, remove the seeds with a knife, add them to the pan and heat.
Put the egg yolks in an bowl with the sugar and mix with a whisk.
Once the mixture of the pot is well mixed and before it boils pour it into the bowl with the yolks.
Stir well and remove the vanilla stick.
Fill the fireproof bowls with the mixture and place on a baking tray, adding water in the sides.
Preheat the oven to 160° C and bake for about 20 minutes.
When they get cool, put it in the fridge where we store them until they are served.
To serve, sprinkle the surface of each cream with sugar and burn the sugar with a torch until a crust is formed. Alternatively, we can serve them sprinkled with cinnamon.