Preheat oven to 300°F/150°C.
In a small sauce pan, combine the cream, vanilla bean pod and its scrapings. Heat contents to a simmer and remove from the heat.
In a large mixing bowl, combine egg yolks and 1/3 c. sugar.
Whisk the egg yolks and the sugar together. Remove bean pod from cream mixture. Using a ladle, slowly add hot cream to the mixing bowl in a steady stream until all the warmed cream has been added.
Strain custard mixture through a fine sieve and divide evenly between in 4 ramekins. Place the filled ramekins in a baking pan with 2-in. sides. Add hot water to the pan, 2/3 of the way up the sides of the ramekins. Place in oven and bake until "just set", about 30 - 40 minutes.
Remove baking pan from oven and using a spatula, remove the ramekins from water bath and set aside to cool. It is best to let the custard cool for several hours or overnight.
For service, sprinkle the tops of the custard with white sugar. Using a hand-held blow torch on medium heat, gradually heat the sugar until it's a dark caramel color. Serve immediately.