1. Heat heavy cream in a sauce pan until hot, but not boiling.
  2. Remove from heat and add the vanilla extract.
  3. In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
  4. Pour hot water into a large roasting pan. Place six ramekins into the pan.
  5. Pour the egg mixture into the ramekins and bake at 325˚F for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
  6. Remove the ramekins from the pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
  7. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
  8. Using a torch, melt the sugar to form a crispy top. If you don’t have a torch, you can use a metal spoon by placing it over a flame and then use it to burn the top of the crème brûlée with it.