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Combine the cream, milk, and 5 tbsp of sugar in a large saucepan. Scrape the seeds from the vanilla bean and add with the pod, or alternatively add the extract. Simmer, stirring to dissolve the sugar.
Remove from the heat and let steep 1 hour.
Reheat the cream mixture until warm.
Whisk the egg yolks with 1/4 cup sugar until lemony. Slowly whisk the warm liquid into the yolks.
Strain the mixture.
Preheat the oven to 300 F.
Fill 6 ramekins with the custard. Stir them gently to pop any air bubbles. Cover each mold with plastic wrap.