Preheat Oven to110C (gas mark ¼).
Pour the cream into a saucepan. Split the vanilla pod lengthwise and scrape the seeds into the cream. Chop the empty pod into pieces, and add to the cream.
Bring the cream to boiling point, then reduce the heat and simmer gently for five minutes.
In a heatproof bowl, beat the sugar and egg yolks together until pale and fluffy. Bring the cream back to boiling point. Pour it over the egg mixture, whisking continuously until thickened.
Strain the mixture through a fine sieve into a large jug and then use to fill six ramekins or crème brulee dishes to about two thirds full. Add approx 6-8 Griottines per ramekin.
Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides (this is called a bain marie).
Place the bain marie onto the centre shelf of the oven and bake for 1 hour and 30 minutes, or until the custards are just set but still a bit wobbly in the middle.
Remove the ramekins from the water and set aside to cool to room temperature.
Chill until needed.
When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brulee, then caramelize with a blow torch or under the grill.