Scrape out the vanilla pod. Put the vanilla pulp and pod in a saucepan with the milk. Bring to the boil briefly, remove from the heat and let stand covered for 15 minutes. Remove the vanilla pod. Add the whipped cream and heat everything up again.
Mix the egg yolks with the sugar until very creamy. Gradually pour in the cream milk while stirring.
Preheat the oven to 140 degrees (top and bottom heat). Fill a deep baking sheet or baking dish about halfway with hot water. Pour the mixture into 4 refractory molds (approx. 125 ml content) and carefully place in the water bath (should be about two thirds in the water). Place in the oven and let set for about 45 minutes.
Take out of the oven, let cool down briefly and then chill in the refrigerator for approx. 2 to 3 hours (or overnight). Just before serving, sprinkle with the brown sugar and carefully melt the sugar with a flambé until a light brown crust is formed.
Garnish as you wish ... and let it taste good 😉