1. Preheat oven to 300°.
2. In a large saucepan, heat cream to a simmer over low heat.
3. In a large mixing bowl, whisk egg yolks and ¾ cup sugar until thick and pale yellow.
4. Gradually whisk in the warm cream; add vanilla, stirring to combine.
5. Pour mixture through a fine-mesh strainer. Pour into 8 (6 oz.) ramekins or custard cups
6. Place filled ramekins in a 13x9" baking dish; pour hot water in the baking dish until it reaches halfway up the sides of the ramekins. Bake in the preheated oven, covered with foil, until custards are set around the edges but slightly loose in the center (40-50 min.).
7. Remove from oven; cool on a wire rack.
8. Cover and refrigerate for at least 4 hrs. (up to 2 days).
9. Sprinkle 1 ½ tbsp. sugar over the top of each ramekin; caramelize sugar with a kitchen torch until no dry sugar is visible. Let stand for about 5 min. before serving to allow sugar to harden.

Variation:

• For Raspberry Crème Brûlée, place 4 fresh raspberries in the bottom of each ramekin before pouring in the custard.