In a microwaveable jug, add cream and vanilla pod that has been split and seeds scraped into cream until nearly boiling, 5 to 6 minutes, depending on the wattage of microwave.
In a mixing bowl whip together sugar and egg yolks until pale and fluffy.
Add the nearly boiling cream to the egg and sugar mixture a little at a time and keep whisking gently as you add cream, to stop it turning into scrambled egg. Pour into 6 ramekins, and place the ramekins in an ovenproof dish.
Place the dish in the oven, and fill the dish with nice hot water halfway up the sides of the ramekins. Bake until a knife inserted near the centre comes out clean, about 1 hour. Turn the oven off and allow to cool for 30 minutes.