Add heavy cream to pot and stir on high heat until it becomes frothy (before a boil begins).

Take from heat and add vanilla.

Mix together in a separate bowl eggs and sugar.

Add cream mix 1 cup at a time to the eggs and sugar mixture.

In a cake pan, put 6 creme brulee cups in and carefully add HOT water to the cake pan. (Should hit 3/4 the way up on the creme brulee cups)

Fill creme brulee cups 3/4 the way with mixture.

Bake 325 for 45 min.

Add 1 TBSP sugar to the top. Broil to harden it or you can torch it to make the sugar hard.

Refrigerate more than 2 hours with plastic covering the tops.