Add the milk, cream and half of the sugar to a saucepan. Split the vanilla pods lengthways and, using the end of a teaspoon, scoop out the seeds. Add them to the milk. Stir and cook over low heat. Remove from heat when it starts to boil. Cool.
In a bowl, mix the yolks with the remaining sugar with an electric mixer, until white and fluffy. Pour into the milk mixture and stir.
Pour into heart-shaped moulds and place on a baking tray. Bake for an hour but don't let the mixture boil. Remove from oven and cool, then refrigerate for 3 to 4 hours.
Just before serving, sprinkle with dark brown sugar and place under the grill for 1 or 2 minutes until brown.