Preheat oven to 325°.
Place the cream, vanilla bean and its pulp into medium sauce pan, bring to a boil. Remove from heat, cover and allow to sit for 15 minutes.
Remove the bean and reserve for another use.
In medium bowl whisk 1/2 cup sugar and the egg yolks until blended. Add cream mixture, a little at a time, stirring constantly.
Pour the liquid into 6 7-ounce ramekins. Place ramekins into large cake pan. Pour enough hot water to come halfway up the sides of the ramekins. Bake until brulee is set, approximately 40-45 minutes.
Remove ramekins from pan and refrigerate for at least 2 hours.
Remove creme brulee from refrigerator prior to browning the sugar on top. Divide the remaining 1/2 cup of vanilla sugar equally among the six dishes and sprinkle evenly on the top. Using a torch, melt the sugar and form a crispy top. Allow creme brulee to sit for at least 5 minutes before serving.
