1. Heat oven to 325 degrees. Place 6 (6-ounce) ramekins in a 9×13 pan.
  2. Pour cream into a small saucepan. Split vanilla bean lengthwise and scrape out seeds. Place vanilla bean pod and vanilla bean seeds in saucepan with cream. Heat over medium low heat until just hot. Turn off heat and allow bean to steep in cream mixture for about 5 minutes then remove and discard pod.
  3. In another bowl, whisk together egg yolks and 1/2 cup sugar until smooth. Place 1/3 cup warm cream into egg yolk mixture and whisk to combine. Gradually whisk in remaining cream and Irish Cream Liqueur into egg yolk mixture.
  4. Evenly divide crème brulee between ramekins in pan. Pour enough boiling water into pan so ramekins are halfway covered in water. Place pan in oven and bake for 30-35 minutes or until centers are just barely set. Remove ramekins from water bath and allow to cool completely. Once cool, the ramekins can be covered and refrigerated for up to 3 days.
  5. When ready to serve, sprinkle 1 teaspoon sugar on top of each ramekin. Use a kitchen torch to gently heat sugar so it melts and browns. Allow caramelized sugar to cool completely before serving.