Put 1 cup of the sugar in a heavy bottom pot and cook over medium high heat until caramel colored. Remove from heat and let cool for 2-3 minutes. Whisk in cream and return to a simmer with the vanilla.
Place the eggs in a large mixing bowl and mix in the remaining 1/2 cup sugar. Then carefully whisk in the hot cream into the egg mixture. Transfer to 4 ounce ramekins and place in a large roasting pan. Add hot water to the pan to cover half way up the ramekin.
Bake in a 325˚oven for 25 to 30 minutes or until just set. Remove and let cool completely.
Top each ramekin with 3-4 tablespoons of sugar and caramelize with a kitchen torch. Serve once you’ve let the crackly tops set for a second or two.
Check our Facebook page to see a video of Chris torching the tops of the Caramel Crème Brûlées.