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Preheat the oven to 325°F (165°C). Place four 6 oz ramekins in a deep roasting pan or baking dish large enough to hold them without touching.
Pour the heavy cream into a small saucepan. Scrape the seeds from the vanilla bean into the cream and add the pod. Heat over medium heat until the cream just begins to steam and small bubbles form around the edges, about 4–5 minutes — do not let it boil. Remove from heat and let steep for 10 minutes, then discard the pod.
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