Heat first two ingredients on stove top over medium heat until the mixture comes to a low boil, stirring constantly. Remove from heat and cover with a lid for 15 minutes.
Meanwhile, beat egg yolks and mix with sugar, and vanilla.
In a small bowl, add a little bit of the heated cream and slowly pour in the same amount of the egg mixture, while beating to temper the eggs. Add more of the hot cream, mixing while adding it. This is to prevent the eggs from cooking and the mixture from becoming lumpy.
Mix the rest of the egg and cream together and then pour all of it into a container with a spout, if available. This makes it easier to pour. Otherwise, a ladle is fine.
Pour (or ladle) into ramekins. The number of servings will depend on the size of the ramekin.
Place filled ramekins in a roasting pan and fill the pan ½ up the side of the ramekin with boiling water.
Bake for 55-60 minutes.
Remove from oven and let cool on the counter before refrigerating for a few hours or overnight.
Before serving, let Crème Brulee sit out for 30 minutes and then sprinkle sugar over the top and fire with a kitchen torch.