2 1/4 cups (560 ml) 35% cream
1 teaspoon (5 ml) vanilla extract
5 egg yolks
1/4 cup (60 ml) sugar
1/4 cup (60 ml) additional sugar
Preheat the oven to 325ºF. In a saucepan, heat the cream for 5 minutes, add the vanilla extract to the hot cream.
In a bowl, whisk together the egg yolks and sugar. Stir in the hot cream. Pour the mixture into four 180 ml (3/4 cup) crème brûlée dishes or ramekins.
Bake in a water bath for 40 minutes.
Let cool and refrigerate to chill completely. Sprinkle with the additional sugar and caramelize quickly with a crème brûlée iron or a torch.