1. Preheat oven to 300°.
2. In a large saucepan, heat cream to a simmer over low heat.
3. In a large mixing bowl, whisk egg yolks and ¾ cup sugar until thick and pale yellow.
4. Gradually whisk in warm cream; add vanilla, stirring to combine.
5. Pour mixture through a fine-mesh strainer; divide among 8 (6 oz.) ramekins or custard cups.
6. Place ramekins in a 9x13" baking dish; carefully fill dish with hot water until it reaches halfway up the sides of the ramekins.
7. Cover baking dish with foil; bake in preheated oven until custards are set around the edges but slightly loose in the center (40-50 min.).
8. Remove dish from oven; transfer ramekins to a wire rack to cool at room temperature for 30 min.
9. Chill in the refrigerator, covered, for at least 4 hrs. (up to 2 days).
10. Sprinkle the top of each custard with 1 ½ tbsp. sugar; caramelize with a kitchen torch until no dry sugar is visible.
11. Let custards stand for about 5 min. to allow sugar to harden before serving.

Variation:

• For Raspberry Crème Brûlée, place 4 fresh raspberries in the bottom of each ramekin before pouring in the custard.