Set oven rack to middle position and preheat oven to 300°F.
In a large mixing bowl, use electric mixer or whisk to combine the egg yolks and sugar, mixing until the sugar is dissolved and the mixture is pale yellow in color.
Add the whipping cream and vanilla extract, and beat on low speed until well blended, about 30 seconds.
Pour custard evenly throughout 8 ramekins or custard cups, leaving 1/2 inch space below the rim. (See Note 1)Optionally, pour the mixture through a fine mesh strainer directly into the ramekins or custard cups, to remove any foam, bubbles, or cooked egg.
Place the filled ramekins into a large roasting pan with sides (13x9") and carefully pour hot water around ramekins so that the water comes 3/4 way up the sides of ramekins.
Bake until set, about 50 minutes. Carefully remove pan from oven and leave ramekins in the water bath until cooled.
Remove ramekins from water bath, use paper toweling to dry off the sides. Place in refrigerator to chill for at least 2 hours, and up to two days. (See Note 2)
Prior to serving, remove from refrigerator and sprinkle about 1-2 teaspoons of sugar over top of each vanilla custard. Using a small, hand-held butane torch, melt and caramelize the sugar. If you don't have a torch, place ramekins under broiler, 2 to 3 inches from the heat source. Turn on broiler and cook until sugar melts and browns or even blackens a bit, about 5 minutes. Optionally - Re-chill the creme brulee for 5 minutes to harden the sugar before serving.
Video
Notes
The size ramekins I use are 3 1/4" in diameter, 1 1/4" deep and hold roughly 1/2 cup.
The vanilla creme brulee sugar topping will begin to soften after about 2 hours. If not serving right away, do not make the caramelized sugar topping. Instead, cover with plastic wrap and refrigerate for up to 2 days. Just before serving, add sugar and torch/broil the sugar.