Preheat oven to 300 degrees.
Bring cream to a simmer over medium heat in a small saucepan.
Remove cream from heat, add vanilla, and let stand for 30 minutes.
Combine egg yolks and sugar in a bowl and beat until pale yellow and thick, whisking until smooth.
Bring a saucepan of water to a boil.
Place the ramekins in the bottom of a baking pan with sides. Fill each ramekin with half of the custard mixture.
Pour the boiling water into the pan to come halfway up the side of the ramekin, being careful not to splash any water into the mixture.
Bake approximately 25 minutes or until set, but still slightly jiggly in the center.
Remove from oven and allow to cool in the pan for 20 minutes, before transferring to a wire rack to cool to room temperature.
Place in the refrigerator for 2 hours to cool completely.
Once the custards are cold, sprinkle the top evenly with sugar.
Using a blow torch or kitchen torch, carefully brown the top to caramelize the sugar, forming a crunchy topping. Cool slightly before serving.