Heat the heavy cream in a medium metal pot. 

Split the vanilla bean, scrape out the seeds, and add both seeds and pod halves to the cream. 

Place the pot of heavy cream in the smoker or oven until it reaches about 65°C, then remove.

Whisk egg yolks, caster sugar, and vanilla extract in a bowl until smooth. 

Remove the vanilla pod from the warm cream and slowly whisk the cream into the egg mixture to temper without curdling.

Strain the custard through a fine sieve into a clean bowl. 

Pour it gently into the jars or ramekins evenly.

Lightly torch the surface if bubbles form.

Place the filled jars or ramekins into the hot water bath and cook until the custard is just set with a slight wobble. 

Remove and cool on a rack for 40 to 60 minutes, then refrigerate for about 2 to 4 hours or even overnight. 

The colder they are, the better the custard will set.

Just before serving, sprinkle sugar over each custard and torch until caramelised. 

Allow the sugar to harden and then enjoy.