1 quart heavy cream
1 cup egg yolks
4 tablespoons sugar
4 vanilla beans, cut in half lengthwise, with seeds scraped out and set aside
Combine egg yolks and sugar and mix well until doubled in volume. Set aside.
Combine the cream, vanilla beans and vanilla bean seeds and bring to a boil. Using a whisk, slowly add the egg mixture (it should take about 90 seconds to add egg mixture to cream).
Remove the beans and pour mixture into 4 shallow crème brûlée dishes. Chill for several hours.
When ready to serve, sprinkle tops with sugar and burn with a cooking torch (available in your favorite cooking store) until top is lightly browned, but not burned. Top with fresh berries of your choice and serve.