Add the vanilla to the heavy cream in a saucepan and heat over medium high heat until boiling and cover for 15 minutes

Whisk the egg yolks and sugar in a mixing bowl

Slowly add the vanilla cream mixture to the eggs while stirring

Pour the mixture into ramekins and place into a deep baking pan with hot water halfway up the sides of the ramekins

Bake in the oven for 40-45 minutes or until set (trembling in the middle)

Cool in the refrigerator for 2 hours

Remove from refrigerator 30 minutes before serving

Evenly distribute a teaspoon of sugar on to of each ramekin and torch until caramelized

Wait 1 minute for caramelized crust to set and serve