Heat the heavy cream in a saucepan over medium heat until it begins to simmer (don’t boil it). Remove from heat.
In a bowl, whisk the egg yolks, sugar (1/4 cup) and vanilla extract.
Pour the heavy cream gradually over the egg yolks mixture and whisk fast to avoid scrambling the egg yolks.
Place ramequins in a baking pan.
Pour the egg yolks mixture in the ramequins.
Pour hot water in the baking pan so that the water reach half the height of the ramequins.
Bake the custard in water bath or a Bain-Marie.
Bake at 300°F for about 25 to 35 minutes. Once the edges are set and the centers are still a little jiggly (if you gently shake them) take them out from the oven. They will set once cool.
Let them cool at room temperature for 20 minutes, then cover with plastic wrap and refrigerate for at least 4 hours.
Put about 1 tablespoon of granulated sugar in each ramequin, make sure to spread it all over the surface.
Use a kitchen blowtorsh to caramelize the sugar.
Once all the sugar is heated and turned into hardened caramel, the crème Brûlée is ready to be consumed.
Enjoy.