Preheat oven to 250 degrees and set rack in the middle of the oven

Place 4 individual ramekins ) in a 13x9 or similar pan.

Place the cream and milk in a saucepan and scald the it.

Whisk yolks and sugar together in a stainless steel bowl.

Add the vanilla to the cream mixture, then gradually temper the hot cream and milk mixture into the yolk and sugar mixture.

Skim the surface of the custard mixture to remove any foam

Then pour approximately 5 oz into the ramekins.

Pour warm water into the hotel pan until it comes half-way up the sides of the ramekins.

Bake the custards approximately until set but still very pale on the surface. (The custard may be loose in the middle, but it will set as it cools.)

Remove the ramekins from the pan of water and transfer to a tray to cool. Wrap and refrigerate several hours or overnight.

To caramelize the tops of the creme brulee, blot the surface with a paper towel. Sprinkle an even 1/16" layer of granulated sugar on the surface. Place ramekins on a sheet pan under a preheated broiler or salamander or use a blow torch to caramelize the sugar. Serve immediately.