I started off scalding some heavy cream over medium heat, adding a halved and scraped vanilla bean and some of my favorite sweet bbq rub, Meat Church Deez Nuts. Strained the cream mixture, whisked some egg yolks and sugar, tempered with the cream, then combined everything.
The ramekins were filled and placed in a water bath inside a cake pan, placed into a 325F Large Egg & baked for approx 40 minutes. The creme was removed and refrigerated for approx 4 hours.
I topped the creme with sugar and torched it until it was shatter like. The family really enjoyed this dessert with we will definitely do it again.