Preheat Oven 350F

Pour the cream into the top of a double boiler or into a mixing bowl placed over a pan of simmering water. Cut the vanilla pod into 4 pieces and add to the cream and gently heat until almost boiling.

Remove from the heat and remove the vanilla bean.

Beat the sugar and the egg yolks until light in color. 

Cut the passion fruits in half and scrape out the insides into a bowl. Strain through a sieve and add to the yolk mixture and stir in. Pour cream into the mixture and stir until mixed.

Stand 4 ramekin dishes in a roasting pan filled with enough hot water to come halfway up the sides of the dish.  Pour the custard mixture into the dishes.

Bake in the oven for about a hour until set.  Remove dishes from the pan and refrigerate overnight.

Sprinkle a fine layer of the confectioner's sugar over the top of each dish and heat using a torch to brown.  Alternately you may place the ramekins under the grill if you don't have a blowtorch. Repeat as needed until a thick layer of sugar is caramelized. 

Allow to cool and chill before serving.