Start heating the heavy cream, milk, and vanilla in a heavy-bottomed pan over medium heat until the mixture is softly simmering.

In a separate mixing bowl, (A bowl that is heatproof) beat the sugar and egg yolks together. This will take a minute or two-when the sugar is dissolved, the mixture will become a pale yellow.

Temper the sugar and egg mixture with the cream mixture by slowly adding ½ cup of the cream mixture and using a wire whisk to incorporate the mixtures well. Continue to slowly add the rest of the cream mixture to the bowl.

Preheat oven to 350 degrees F.

Place 6 custard ramekins (approximately 5 oz. size) on a large cookie sheet or cake pan. Strain the mixture through fine mesh sieve and pour into the ramekins.

Pour hot water about ½ up the sides of the ramekins.

Place in the oven on the middle rack.

Bake for 30 minutes and turning the pan half way through the baking.

Test for doneness by jiggling the pan slightly. It should jiggle like Jell-O.

To caramelize, dust with white granulated sugar and heat with torch until desired caramel is achieved. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.