5 lg Whole eggs
4 lg Egg yolks
1/2 c  Granulated sugar
3 c  Half-and-half
1 c  Heavy cream
1    2-inch piece of vanilla bean
1/4 c  Firmly packed light brown
-sugar

In a bowl whisk together the whole eggs, the yolks, and the granulated
sugar, add the half-and-half and the cream, scalded with the vanilla bean,
in a slow stream, stirring, and strain the mixture through a fine sieve
into a 1-1/2 quart flameproof shallow baking dish. Set the dish in an
ovenproof skillet or baking pan( the smaller the skillet or pan the better
),add enough hot water to the skillet to reach halfway up the sides of the
dish, and bake the custard in the middle of a preheated 325 F oven for 40
minutes, or until a tester inserted close to the edge comes out clean.
Remove the dish from the skillet, let the custard cool completely in the
dish on a rack at room temperature, and chill it, covered, for at least 3
hours. The custard may be made 1 day in advance and kept covered and
chilled.

Sift the brown sugar over the custard, covering it completely, put it under
a preheated broiler about 6 inches from the heat, turning dish
occassionally, for 2 to 3 minutes, or until the sugar is melted and
caramelized, and chill the creme brulee for 10 minutes before serving it.
Serves 8