Put cream, and split, and scraped vanilla bean into a medium saucepan set over medium-high heat, and bring to a boil. Remove from the heat, until slightly cool. Remove the vanilla bean. (The vanilla bean can be used again)

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended.

Add the warm cream a little at a time, stirring constantly. Pour the mixture into 6 (7 to 8-ounce) ramekins.

Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

Bake just until the creme brulee is set, but creamy and not runny in the center, approximately 45-50 minutes.

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.

Remove the ramekins from the refrigerator 30 minutes prior to browning. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a small kitchen torch, melt the sugar and form a crispy top.

Garnish with fresh berries.