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Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish and set aside.
Combine the milk, heavy cream, and vanilla bean pod and seeds in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not let it boil. Remove from the heat and let steep for 5 minutes, then discard the vanilla pod.
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