Preheat oven to 325 degrees F.
Add the cream, vanilla bean and its seeds to a medium saucepan that is set over medium heat and bring to a boil, stirring occasionally. Once the mixture is boiling, remove the saucepan from heat, cover with a lid and allow sitting for 15 minutes. Remove the vanilla bean and discard.
In the bowl of an electric mixer fitted with the wire attachment, whisk together on medium-high speed the sugar and the egg yolks until well combined, the mixture must start to lighten in color and become fluffy. Scrape the sides of the bowl with a spatula as needed.
Whisk in the cream, adding it slowly, a little at a time. Stop the mixer, scrape the sides of the bowl and mix again on medium-low speed for a few seconds to make sure that the mixture is well blended.
Carefully and slowly pour the mixture over the brownie layer.
Bake just until the creme brûlée is set, but still slightly trembling in the center, about 40-45 minutes.
Remove from oven and let it cool to room temperature, after that refrigerate for at least 2 hours.
The red velvet creme brûlée brownie must be removed from the refrigerator 30 minutes prior to browning the sugar on top.
Before serving sprinkle with the remaining sugar and using a torch, melt the sugar to form a crispy top. Let sit for at least 5 minutes before serving.