In large saucepan heat cream, half and half and vanilla beans until scalded. Meanwhile whisk sugar into yolks well, pour about 1/4 of the cream mixture into the yolks, whisk well. Pour cream-yolk mixture back into the same saucepan, whisk well. Pass custard through a chinois into a container in an ice bath. Chill. To finish, pour custard into small oven proof containers and bake in a water bath at 300 until set.
