Fill steam cavity with 300ml of water and preheat oven to 120°C passive-steam function.
Place cream in a medium saucepan. Use a small, sharp knife to scrape the seeds from the vanilla bean into the cream. Add the bean to the cream mixture. Place over medium heat and bring to a simmer (do not boil).
In A medium sized bowl whisk the egg yolks and caster sugar together until combined. Then gradually whisk the cream into the egg-yolk mixture until well combined. Sieve the mixture off to discard the vanilla pod and any excess yolk. Pour evenly among the prepared ceramic dishes within a high edge roasting pan. Pour enough boiling water into the roasting pan to reach halfway up the sides of the dishes. (Putting a tea towel on the bottom of the dish can help the dishes to stay in place)
Bake in preheated oven for 2 ¼ hours or until just set (slight wobble and crust formed). Remove from the oven. Allow to cool down to room temperature then transfer to the fridge. Cover and chill for at least 4 hours.
Preheat a grill on high. Sprinkle the brulee evenly with the brown sugar. Cook under the grill for 1-2 minutes or until sugar bubbles and caramelises. Alternatively you can use a kitchen blow torch to caramelise the sugar. Serve immediately with appropriate garnish.