In a saucepan, place the cream. Split the vanilla bean lengthwise and scrape out the seeds. Add them to the saucepan (or pour a few drops of food-grade vanilla flavor). Bring to a boil, stirring constantly. After a while, remove from heat and let cool.

In a tall container, such as a blender jar, crack the egg yolks (store the whites in the fridge and use them within a few days for another meal). Add sweetener and beat into a fluffy mass using a mixer or kitchen whisk.

Then combine the egg yolk mixture with the cooled cream, adding in small portions while constantly stirring.

Place the resulting mixture in a small heatproof dish. Put the dish in an oven preheated to 100°C (212°F) and bake for about 1 hour. If at the end of baking, the center of the mass is slightly gelatinous, it means the cream is ready. The cream should not change color to golden. Cool the mass to room temperature, then refrigerate for at least 3 hours.

Before serving, dry the surface of the cream with a paper towel and evenly spread a layer of sugar - the layer should not be too thick to prevent the caramel from being too hard. Caramelize the sugar using a torch/long gas lighter (do this briefly for only a few seconds and be very careful not to burn it) or in the oven (preheat the oven to 250°C (482°F) and place the dish on the top level, near the upper heater, for about 3-5 minutes. Constantly observe the dessert to prevent the sugar from burning. Remove the dish from the oven as soon as you achieve a crispy layer).

Eat immediately after preparation.