Preheat the oven to 325 F.

Whisk together sugar, egg yolks and vanilla until well blended. Scald the cream and very slowly pour into egg mixture, whisking constantly.

Place ramekins directly into baking dish.  Fill ramekins about 3/4 full. Pour water directly into pan until it reaches about 1/2 the way up the ramekins. Place into the oven, on the middle rack and bake 20-25 minutes until set. Chill for 30 minutes.

Sprinkled chilled brulee with enough sugar to coat the top of the custards.  Using a kitchen torch, caramelize sugar by moving the flame continuously over the surface in a slow, circular motion.