Preheat oven to 300°.
Combine first 3 ingredients in a medium bowl; stir well with a whisk. Set aside.
Pour reduced-fat milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds, bean, 3 tablespoons granulated sugar, and dry milk to pan. Heat mixture over medium heat to 180° or until tiny bubbles form around the edge (do not boil), stirring occasionally with a whisk. Discard bean.
Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Divide milk mixture evenly among 6 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 1 hour or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
Combine brown sugar and water in a 1-cup glass measure. Microwave at HIGH 30 seconds; stir until sugar dissolves. Microwave at HIGH 60 seconds; pour evenly over each dessert, quickly tipping ramekins to coat tops of brûlées. (There will be a thin layer of melted sugar.) Let harden.