Pre heat 325*. Into 13" by 9" metal baking pan, pour 3 1/2 cups HOT tap water. Place in the oven.

In microwave safe 2 cup liquid measuring cup. Heat creams in microwave on medium (50% power) 5 minutes. Remove from microwave; stir in vanilla.

Meanwhile in 4 cup liquid measuring cup (to make pouring easier) whisk yolks & sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam

Partially pull out oven rack w/ baking pan. Place six 4-oz ramekins in water in pan in oven. Pour cream mixture into ramekins. (Mixture should come almost to top of ramekins for successful broiling later). Carefully push in rack & bake custards 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water. Place on wire rack cool for 30 minutes. Cover & refrigerate at least 4 hours or overnight

Up to 1 hour before serving preheat broiler. Place brown sugar in coarse sieve; with spoon press sugar through sieve to evenly cover tops. Broil 2 to 3 minutes. Melt sugar. Refrigerate immediately 1 hour to cool.

TO MAKE CAPPUCCINO CRÈME BRÛLÉE- Prepare as in step 1. In step 2 add 4 tsp espresso coffee powder with vanilla to warm cream mixture. Complete recipe as in steps 3,4,and 5