Pour the cream into a medium saucepan and scrape the seeds from the vanilla bean into the cream. Then add the vanilla pod, too. Place over medium heat until small bubbles form around the edges of the pan and immediately remove from the heat. Let custard mixture cool to room temperature, then remove the vanilla pod.

Preheat oven to 275°.

In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes. Whisk in the 1/3 cup sugar until dissolved, about 2 minutes. Gently whisk in the cream, taking care to not overbeat. You don’t want to see bubbles form. Stir in the almond extract.

Place 6 crème brûlée dishes in a baking pan. Divide the custard mixture evenly between the 6 dishes, allowing at least ¼’’ of head space for the sugar topping. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 30 to 40 minutes, or until the center of each custard still jiggles just slightly. Remove from the oven and lift the dishes from the hot water. Let cool briefly, then refrigerate for at least 2 hours or up to 2 days.

When ready to serve, place the dishes on a baking sheet. Evenly sprinkle 1 tablespoon sugar over each custard. With a hand-held torch, caramelize the sugar until it is browned evenly. Serve simply, unadorned. Or with a dollop of freshly whipped cream and fresh raspberries (my preference!).