Preheat oven to 325 degrees F.
Add heavy cream to a sauce pan. Split vanilla bean down the middle lengthwise and scrape seeds out with tip of knife. Add seeds and pod to heavy cream. Heat over medium high heat and bring to a boil. Immediately remove from heat, cover saucepan with lid, and allow mixture to sit for about 15 minutes.
While hot vanilla cream is sitting, combine egg yolks and ½ cup sugar in Whiskware™ Egg Mixer. Blend until creamy and light in color. Add about a tablespoon of the warm cream to the egg mixture and blend to temper. Add another tablespoon of warm cream and blend. Finally, transfer tempered egg mixture from the Whiskware™ Egg Mixer to the pan with the warm vanilla cream. Stir well to combine.
Pour mixture through fine mesh strainer into 6 ramekins ensuring each ramekin has an equal amount. Place filled ramekins in a baking dish and add water to the baking dish (not to the inside of the ramekin) to create a water bath. Add enough water so that the water comes about half way up the sides. Bake in preheated oven just until the centers of the Crème Brûlée are set but still jiggly, about 40-50 minutes.
Remove from oven, dry off water from bottoms of ramekins, and refrigerate for at least two hours. If making ahead of time, your Crème Brûlée can be refrigerated up to 3 days, however after two hours of refrigeration, cover with plastic wrap.
To serve, sprinkle tops with granulated sugar. You want a thin even layer. If the sugar layer is too thick, it won't caramelize all the way through, so shake off any excess. Use a torch, working from the outside in, to caramelize the tops. See recipe notes on how to use oven to caramelize the tops.