In a large mixing bowl, beat together the egg yolks with the sugar until the sugar is dissolved and the mixture is a pale yellow.
Add the whipping cream and vanilla, and beat on low until well blended.
Strain the mixture through a fine mesh sieve if desired to get rid of any foam or chalazae from the eggs. Divide the mixture into 4 ramekins. Place the ramekins into a square baking dish and carefully fill halfway with hot water.
Bake for 45-55 minutes or until the custard is set.
Carefully remove the ramekins from the water bath and let cool on a wire rack. Chill for at least 2 hours in the fridge.
Prior to serving, sprinkle about 1 1/2 tsp of sugar over each custard top. Using a small, hand-held torch melt the sugar until its caramelized. If you don’t have a torch, place under the broiler until sugar melts (about 4-5 minutes and keep a close eye).
Note: The baked custard can be stored covered up in the fridge for up to 2 days.