Preheat water to 176 degrees F.

Wash and dry eight 4 ounce canning jars with lids.

On medium heat, seep cream, vanilla pod and seeds and bring to a boil.

Remove from heat, cover, and let rest for 15 minutes.

In a large bowl, whisk egg yolks and sugar until it is a pale yellow.

Remove the vanilla bean pod from the cream.

Add the cream a little at a time to the egg yolk mixture, whisking continually.

Pour the liquid into eight 4 ounce jars and place the lid on the jar.

Tighten the lids until they just closed in order to allow the jars to release air bubbles while cooking.

Carefully place jars in sous vide.

Cook for 1 hour.

Once done, remove from water and allow to cool at room temperature for 30 minutes.

After cooling, place in fridge for at least 1 hour or up to 2 days.

About 30 minutes before serving, remove from fridge.

Just before serving remove lids and sprinkle about a teaspoon of sugar onto the custard.

Torch the sugar until it has caramelized and serve immediately.