In a large saucepan, heat cream to a simmer over low heat. In a large mixing bowl, whisk egg yolks and ¾ cup sugar until thick and pale yellow. Gradually whisk in the warm cream; add vanilla, stirring to combine. Pour mixture through a fine-mesh strainer. Pour into 8 (6 oz.) ramekins or custard cups. Place in a 13x9" baking dish; pour hot water around ramekins into baking dish until it reaches halfway up the ramekins. Bake, covered with foil, in a preheated 300° oven until custards are set around the edges but slightly loose in the center (40-50 min.). Cool on a wire rack; cover and refrigerate for at least 4 hrs. (up to 2 days). 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.