Madagascar Vanilla Bean Creme Brulee

10 egg yolks
1 1/4 cup heavy cream
2 whole vanilla beans (from Madagascar)
1 cup sugar

Cut vanilla beans and scrape the seeds. Place egg yolks, sugar, and vanilla beans into a bowl. Whip until no granules of sugar are visable.
Place cream and empty vanilla pods into a pan and steep, but do not boil. Remove vanilla pods. Slowly add one cup of cream mixture to eggs, very slowly making sure you don't cook the eggs. Finish combining all ingredients. Pour into ramekins. Bake at 350° in a water bath for about 15-18 minutes. Let set for 1 hour. Top with brown sugar and broil tops before serving.