2 quarts heavy cream
1 ½ tbsp. vanilla extract
2 cup sugar, divided
12 large egg yolks
4 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream and vanilla in a medium saucepan set over medium, and bring to a simmer. Remove from the heat, and allow to cool briefly.
In a medium bowl, whisk together 1 cup sugar and the egg yolks, until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring constantly. Pour the liquid into 6 ramekins. Place the ramekins into a large cake pan or roasting pan, pour enough hot water to come halfway up the sides of the ramekins. Bake until the crème brulee is set, but still trembling in the center, approximately 40-45 minutes. Remove the ramekins and refrigerate until cooled.
Sprinkle the tops of the custard with the remaining sugar, ad use a blow torch to melt the sugar and form a crispy top.