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2 cups	heavy cream, 35%	500 mL
1/2	vanilla bean, split
1/4 cup	sugar	60 g
5	egg yolks
6	Compliments Two Bite Fudge Brownies
	Sugar as needed

1.	Steep the split scraped vanilla bean in the cream over medium high heat, just until hot, not simmering. Whisk together the eggs and sugar in a bowl, and slowly whisk in the hot cream, mixing until well combined.
2.	Pre-heat the oven to 325°F (160°C). Strain the custard through a fine mesh strainer into a pitcher/measuring cup. Press a brownie onto the bottom of six 4 oz ramekins arranged in a baking dish. Divide the custard evenly between the ramekins, set the baking dish in the oven before adding enough hot water to come halfway up the side of the ramekins. Bake until barely set, approx 30-40 minutes, depending on the thickness and depth of the ramekins. It should be set with just a tiny jiggle in the middle. Remove from the oven and let cool in the water bath. Once cool, remove from the baking dish, cover with plastic wrap and refrigerate until cold about 4 hours and up to two days before serving.
3.	Sprinkle the top with some sugar and quickly caramelize with a torch or under a broiler. Serve and indulge.