Preheat oven to 300F (150C).

In a medium bowl, whisk together the egg yolks with sugar and vanilla until thick, creamy and pale yellow colored.

Place the cream into a saucepan and heat until just begins to boil at the edges. Pour little at a time over egg yolks mixture while stirring continuously.

Place 4 (8oz-220g) ramekins into a larger pan. For easier pouring transfer the mixture into a pitcher. Pour the mixture evenly into the ramekins. Place on the even rack and pour hot water into the pan until  halfway up the sides of the ramekins.

Bake for about 30-35 minutes until set and trembling into the center.

Remove the ramekins from the hot water and let cool at room temperature. Refrigerate for at least 2 hours or overnight.

Before serving spread 1 tbsp (15g) sugar on top of each ramekin. Use a torch to melt the sugar and create a crispy crust.

Let it set for about 5 minutes before serving.