Step 1

Combine the egg yolks, whipping cream and 1/4 cup of the sugar in a bowl. Whisk to combine.

Step 2

Using a dull knife, scrape the seeds out of the vanilla bean and add it to the cream mixture. It should be about 1/8 teaspoon of vanilla bean seeds. You can substitute extra, if you prefer.

Step 3

Whisk the mixture together very well.

Step 4

Meanwhile, take 2 12" long pieces of foil and roll them up into a snake shape. Curl it into a circle, pinching the ends together. Place in the bottom of your slow cooker. Repeat with the other piece of foil.

Step 5

Place each ramekin on top of each foil ring.

Step 6

Pour boiling water in the slow cooker (carefully! Don't splash water on the custards) until the water reaches up about 1/3 of the way on the ramekins.

Step 7

Turn the slow cooker to LOW and cook for 2 to 2 1/2 hours. When done, the custard should be set--poke it with a knife to be sure.

Step 8

Cover and chill the custards at least 6 hours.

Step 9

Before serving, sprinkle the remaining 2 teaspoons sugar evenly over both custards and torch with a culinary torch until brown.