Preheat the oven to 375 degrees. Place four 6-inch ramekins in a 18x12x3 cake pan. Set aside.

Heat the cream and vanilla extract on the stove on medium heat in a large saucepan. No need to stir. Bring to a roaring boil and remove from heat. Let rest for 10-12 minutes.

In a medium bowl, mix together ⅔ cup granulated sugar and the egg yolks. Use a whisk and mix until combined.

Strain the cream mixture to remove any clumps. Slowly pour into the egg yolk sugar mixture while stirring constantly. The mixture will be runny.

Divide the liquid evenly between all four 6-inch ramekins. Make sure those ramekins are placed inside the 18x12x3 cake pan.

Fill the 18x12x3 cake pan with hot water, being careful to not get any water inside the ramekins. Fill the cake pan until the water is two inches below the top of the ramekins.

Bake in the oven for 40 minutes.

Remove from the oven and let rest on the counter for 15 minutes.

Take the ramekins out of the water bath and place ramekins on a baking sheet. Chill in the refrigerator for at least 3 to 6 hours.

After chilling, sprinkle the top of each ramekin with the remaining ⅓ cup of sugar. Divide the ⅓ cup of sugar evenly between all four ramekins.

Blow torch method: use your blow torch to caramelize the top.

Broiling method: place the ramekins on a baking sheet and broil in the oven on the top rack for 5 minutes.