Preheat the oven to 160c
In a medium saucepan heat the cream, sugar and vanilla to a very light simmer, whilst occasionally mixing occasionally. Turn off the heat and leave to cool.
Add 4 egg yolks into a mixing bowl and whisk together.
Lightly mix in the mixture. If there is any foam, skim it off with a tablespoon.
Until the mixture looks like this.
Add the mixture to the ramekins and place them in a deep baking tray. Add hot water into the baking tray (the water should be the same height as the crème brûlée mixture)
Cover the baking tray and bake for 45-50 minutes.
Once cooked the crème brûlées will have a slight wobble (they will thicken after they are chilled). Take out of the water and place on the side for 10 minutes. Then wrap and refrigerate for at least 2 hours.
Sprinkle 1 tsp of sugar over each crème brûlée. Then use a kitchen torch to caramelise them. Serve and enjoy.