Preheat your oven to163°C (325°F) and arrange the ramekins in a baking dish.

In a saucepan, heat the heavy cream and vanilla extract over medium heat until it begins to simmer. Remove from heat and let it cool slightly.

In a separate bowl, whisk the egg yolks and granulated sugar until well combined.

Slowly pour the warm cream into the egg mixture, whisking constantly to avoid curdling.

Strain the custard through a fine mesh sieve to achieve a smooth texture.

Divide the custard among the ramekins and place the baking dish in the oven. Pour hot water into the dish to create a water bath around the ramekins.

Bake for 35 - 45 minutes or until the edges are set and the center jiggles slightly. Remove from the oven and let them cool to room temperature.

Cover the ramekins with plastic wrap and refrigerate for at least 4 hours to chill and set the custard.

Just before serving, sprinkle a thin, even layer of brown sugar over each custard. Caramelize the sugar using a kitchen torch or by placing them under a broiler until the sugar turns golden and bubbly.

Allow the sugar to cool and harden before serving the creme brulee.