1. Preheat oven to 325º. Boil water to add to a pan for baking.
2. In a large mixing bowl, whisk the egg yolks and sugar until well blended and lightened in color.
3. Pour the whipping cream into a medium sized saucepan and heat over medium heat.
4. Stir cream occasionally until it is warm and bubbling around edges.
5. Remove cream from heat and stir in vanilla.
6. Slowly pour 1/2 cup of cream into eggs, whisk well as you pour. Slowly pour remaining cream into eggs, whisking until fully combined.
7. If there is a thin layer of foam on top of mixture, skim off with a spoon.
8. Strain the mixture through a fine mesh strainer, evenly distribute into four 6 ounce ramekins.
9. Pour boiling water into 8 inch square baking dish, about 1/3 full. Carefully place ramekins in the baking dish, water should be 1/2 up sides of ramekins.
10. Carefully place water dish with ramekins in the oven to bake at 325º for 35 to 45 minutes, until edges are set and the centers are jiggly.
11. Remove dish from the oven and carefully remove ramekins from the dish with tongs and place on wire racks to cool completely.
12. Once cooled cover tightly and refrigerate for at least 4 hours or overnight.
13. Once chilled, blot tops of each custard with a paper towel to remove excess moisture.
14. Sprinkle 1½ teaspoons of sugar on top of each custard. Shake sugar evenly over complete top of each custard.
15. Use a small kitchen torch to carefully caramelize the sugar on each dish.
16. Allow the sugar to harden for 1 to 2 minutes.
17. Serve and enjoy, or refrigerate for a few hours until ready to serve.