• Preheat oven to 325°.
• In a small saucepan over medium-low heat, add cream and vanilla. Heat until cream is starting to steam and bubbles are beginning to form on the sides of the saucepan (about 8-10 minutes). Remove from heat and transfer into a liquid measuring cup.
• In a medium bowl with a pouring spout, whisk together egg yolks and ½ cup sugar until they start to lighten in color.
• While whisking, slowly add cream to the egg yolk mixture a little at a time. Continue whisking until all cream is incorporated into egg yolk mixture.
• Place 6 shallow 6-ounce ramekins on a sheet pan with high sides. Carefully pour the cream mixture evenly between the ramekins and place the pan in the oven. Carefully add hot water to the sheet pan until it reaches about halfway up the sides of the ramekins, taking care not to get any water in the custards.
• Bake for 40-45 minutes, or until custard is just set. The edges should be firm, but the center should still have a slight jiggle.
• Carefully remove the custards from the oven and the water bath, carefully placing each on a separate sheet pan. Let them cool to room temperature. Then, place in refrigerator to cool completely for at least 2 hours, up to overnight.

Assembly

• Right before serving, sprinkle each custard with 2 teaspoons sugar.
• Using a kitchen torch, hold the torch flame about 2 inches away from the sugar's surface. Move the flame in a circular motion over the sugar. Start at the edge and gradually work your way to the center to ensure even caramelization. It should turn golden brown and start to bubble and form a thin, crispy layer. Let cool for a minute or two so the sugar can harden.
• Serve immediately.