Sugar-crusted Crème Brûlée Custard

Preheat oven to 325°F (163°C). Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife blade.

Heat the half and half in a saucepan over medium heat until small bubbles form around the edges, approximately 5 minutes. Remove from heat and stir in the vanilla bean seeds and the scraped pod.

In a medium bowl, whisk together the eggs, egg yolks, and sugar until the mixture is pale and creamy, about 2-3 minutes. Do not overbeat.

Slowly pour the warm half and half mixture into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.

Strain the custard through a fine-mesh sieve into a bowl to remove the vanilla pod and any solid particles, ensuring a smooth texture.

Pour the strained custard evenly into four 6-ounce ramekins. Place the ramekins in a baking dish and pour hot water around them until it reaches halfway up the sides of the ramekins to create a water bath.

Transfer the water bath to the preheated oven and bake for 30-35 minutes until the custards are set around the edges but still slightly jiggly in the center when gently shaken.

Remove the ramekins from the water bath and allow them to cool to room temperature, then refrigerate for at least 2 hours or up to overnight.

Just before serving, sprinkle 3 teaspoons of turbinado sugar evenly over the surface of each custard.

Using a kitchen torch, hold the flame 2-3 inches above the sugar surface and move it in a circular motion until the sugar melts and turns golden amber, approximately 1-2 minutes per ramekin.

Let the caramelized sugar cool for 1-2 minutes to harden into a crisp shell before serving.