Preheat oven 300 degrees, and set a kettle of water to boil. Place ramekins at least 1 inch apart in a roasting pan with 2-inch sides.
In a large mixing bowl, whisk the cream, egg yolks, sugars and vanilla until the sugar is dissolved. Pour crème into ramekins, filling at least ¾ full. Add boiling water to roasting pan half way up the sides of the ramekins, and place in the center of preheated oven.
Bake at 275-300 degrees until the custard sets, about 45 minutes (depends on ramekin and batch size – test by jiggling, or with a knife. Cool, cover and refrigerate overnight.
Warm at room temperature for 60-90 minutes (can also be served cold on a hot day), sprinkle generously with sugar and melt / burn sugar with a culinary torch, starting at one side and working your way across the top. Let ramekins cool and sugar harden for at least 5 minutes before serving.
