Preheat your oven to 325.
In a saucepan, combine cream and vanilla bean pulp (or extract). Heat over medium high heat just until boiling. Remove from heat and cover while you prepare the rest of the ingredients.
In a stand mixer combine egg yolks and sugar. Using the whisk attachment whisk until the color becomes pale.
With the whisk still turning start adding in the hot cream, little by little. (Dumping it all in would cook the eggs, so take it slow.)
Place 6 ramekins on a large baking sheet or cake pan. Fill the ramekins evenly with the mixture.
Now pour hot water into your cake pan so that the water reaches about halfway up your ramekins.
Transfer to your pre-heated oven and bake for about 40-45 minutes until set, but still a little jiggly. Refrigerate for at least 2 hours...but can be left in the fridge for 2-5 days. By placing them in the fridge your custard will firm up and become the perfect texture.
After the custard is done chilling use the ½ cup sugar sprinkle each ramekin with a bit of sugar. I like a thicker crust on mine, so I put a bit more sugar. Using a torch caramelize the sugar using an even circular motion until the sugar bubbles and becomes golden brown. Don't have a torch? Try using your oven broiler to caramelize the sugar. After you are done there should be a firm crust on your custard.
Let cool for 5 minutes. Garnish with berries.