Preheat oven to 300° F.

Pour 1 Cup whipping cream into saucepan. Stir over medium heat until just shy of boiling. Set aside.

In a small bowl, whisk together 2 egg yolks, 1/2 Cup sugar, and 1/2 tsp vanilla until blended.

Whisk the hot cream to the egg mixture slowly. Strain the mixture through a fine sieve.

Place 4 ramekins in a hot water bath. Fill them evenly.

Bake 35 minutes until the custards are mostly set. They should be slightly jiggly in the center. Remove hot water bath from the oven and let sit until the ramekins are cool enough to handle. Cover each ramekin with clear plastic wrap and refrigerate at least 90 minutes, or up to two days.

Just before serving, sprinkle 1 to 2 tsp of the granulated sugar on top of each custard. Caramelize either with a culinary torch, or use the more traditional method place under the broiler grill until the sugar is just caramelized. Serve immediately.