Whisk yolks and sugar together. Add in cream and vanilla. Pour into ramekins and bake in a water bath at 300 degrees for about an hour or until they are set. Once cooked, cool in the refrigerator - over night preferably.

Before serving lightly sprinkle sugar over the top of the custards. You can either broil them in the oven until the sugar melts or you can use a blow torch (which is tons of fun)!

* I have used other extracts like banana and the brulees turn out great. My only advice is to go easy on the extracts and use less.