Split vanilla bean pod in half lengthwise, scraping seeds from bean pod. In medium saucepan, combine bean pod and seeds with cream. Bring just to a simmer over low heat. Remove from heat. Let stand 20 minutes to infuse flavor. In medium bowl, gently whisk egg yolks and sugar until thick and pale yellow. Slowly stir in warm cream mixture. Strain into large bowl. Divide custard equally among 8 (6 ounce) ramekins or custard cups. Place ramekins in a 9x13 inch baking pan, carefully adding enough hot water to the pan to reach halfway up the ramekins. Cover loosely with foil. Bake in a preheated 300 F oven until custard is firm at edges but still a bit wobbly in center (40-50 minutes). Transfer ramekins to wire rack to cool completely. Refrigerate, covered, until cold (at least 3 hours or up to 2 days.)