Preheat your oven to 325 degrees. In a large saucepan, add your cream. Slice the vanilla bean down the center and scrape out the insides. Add the bean and the insides to the cream. Heat over medium high heat until it comes to a boil. Remove from heat and set aside.

While cream is cooling, add the egg yolks and sugar into the mixer. Using your whisk attachment, whisk until mixture is creamy and has a light color. Remove vanilla bean from the cream and discard. Temper the egg mixture into the cream mixture by whisking it slowly to avoid scrambling your eggs. Add in the melted Nutella and continue mixing until everything is combined.

Pour cream/egg mixture into ramekins, filling to near the top. Place the ramekins into a large casserole ovenproof dish. Fill the dish with warm water so that the water level reaches halfway up the sides of the ramekins. This creates a water bath so that it will cook through evenly. Place the dish into the oven. Bake for approximately 40 to 45 minutes, until the center is slightly jiggly and the sides are firm.

Remove the ramekins from the water bath with tongs. Transfer to a baking sheet and refrigerate for 3 to 4 hours or until the mixture sets up completely. Remove the crème brulee 15 minutes PRIOR to serving. Dust the tops of each ramekin with sugar, rolling the edges so that the sugar is distributed evenly. Using your kitchen torch, scorch the tops. Allow to rest a few minutes prior to serving.

Garnish with fresh berries or whipped cream (or both!).