In a large mixing bowl beat together egg yolks and granulated sugar for about 5 minutes until it has thicker consistency and pale color.
Step 2.
Heat heavy cream and vanilla extract in a sauce pan over a medium heat. Then gradually add to the beaten eggs until well combined, constantly stirring.
Step 3.
Divide the mixture between 4 ramekins and place them into a large baking pan. Pour hot water into the pan, covering ¾ of the ramekins.
Step 4.
Bake at 325°F for about 30-35 minutes until Creme Brulee is set but slightly jiggling in the center.
Step 5.
Before serving, sprinkle granulated sugar over the Creme Brulee, and using a blow-torch, brown the sugar to a crispy finish.