|1 c||heavy cream|
|1 t||Tahitian Vanilla extract|
|2 T||sugar (topping)|
Preheat oven to 325 degrees. Heat cream and vanilla over medium heat until steam rises, 5-6 minutes. Blend egg yolks and 1/3 cup of sugar in a bowl. Gradually blend hot cream into bowl. Divide among two 7-oz ramekins. Place ramekins into a 3-inch deep baking pan. Add hot water to fill pan halfway up the side of the ramekins. Cover with foil.
Bake just until the crème brûlée is set, approximately 40–45 minutes. Remove the pan from the oven. Cool. Then chill for 3 hours. Just before serving, sprinkle each custard with 1 tablespoon sugar, then caramelize with a kitchen torch.