Throw specks and the scraped bean into 2 cups of heavy cream and bring to a boil on the stove. Once boiling, remove from heat and allow to cool for approximately 10 minutes.
In the meantime, whisk 1/3 cup of sugar with 5 yolks. Look at how bright orange these yolks are!
I know Penzey's sells vanilla sugar, but I just use stuff that I make at my own house by combining used vanilla bean pods with plain sugar. If you don't have vanilla sugar, you can use plain white sugar.
Stop whisking when the yolks and sugar begin to lighten in color. Remove the vanilla bean pod and slowly whisk the slightly cooled cream into the egg mixture.
Strain combined ingredients into a clean bowl.
Remove any air bubbles that have formed on the surface with a spoon.
At this point, the custard mixture should be smooth and silky looking.
Divide mixture between 4 ramekins, place inside a pyrex pan, and fill pyrex with simmering water until the water reaches a level that is about half way up the ramekins.
Bake in the hot water bath for about 40 minutes, until the custard is set, but still jiggly in the middle. Cool the ramekins in the fridge for a couple of hours.
Once cold, prepare for serving by sprinkling the tops with sugar (I use my vanilla sugar again) and fire the tops with a kitchen blow torch until the sugar melts. I understand that this can also be done under a broiler, but I have owned a kitchen blow torch ever since I can remember and have never tried it any other way.
Melting the sugar with a blow torch is awfully fun. A long, long time ago, I used to brulee the tops of jello pudding cups when I was feeling fancy.