Preheat the oven to 325 degrees F.
Whisk the yolks and 6 tablespoons of the sugar in a medium bowl until the mixture reaches pancake batter consistency. Scrape in the seeds from the vanilla bean. Gradually whisk in the cream. Divide the mixture among 6 individual serving dishes. Arrange the dishes in a hotel or other high-sided pan. Being careful to not get any water in the dishes, pour enough hot water into pan to come halfway up sides of the dishes. Cover the dishes with a baking sheet or foil. Bake the custards until set in the center, about 40 minutes.
Place the pan on a work surface. Cool the custards in water 30 minutes. Remove from the water and chill overnight in the refrigerator. Pour 2 teaspoons of the remaining sugar on top of each custard, completely covering the top. Heat the sugar with a kitchen torch until the sugar just starts to caramelize, rotating sheet throughout for even browning. Chill until topping hardens, about 2 minutes. Serve cold.