In a saucepan, bring the heavy cream and vanilla bean to a boil. Watch carefully, and just as it reaches the boiling point, turn off the heat and set aside.

In a bowl, whisk together the egg, egg yolks, and granulated sugar until well combined.

Preheat the oven to 160°C (325°F).

Slowly add the hot cream mixture to the egg and sugar mixture, whisking constantly and quickly until dissolved. Add the Rompope Santa Clara and stir gently.

Pour the mixture into 8 ramekins. Place the ramekins in a baking dish filled with hot water. Cover the baking dish with aluminum foil.

Bake for 1 hour.

Remove the crème brûlée from the oven and let it cool to room temperature.

Once cooled, remove the aluminum foil and take the ramekins out of the water.

Cover the ramekins with plastic wrap and refrigerate overnight. The crème brûlée should be very cold before caramelizing.

Sprinkle the brown sugar evenly over the surface of each crème brûlée. Caramelize the sugar using a kitchen torch or under the broiler for 30 seconds.

Refrigerate for 10 minutes before serving.