Beat the yolks with the sugar and vanilla until the mixture whitens.
Heat the liquid cream without boiling and pour it in a thin trickle to the egg yolk mixture while stirring nonstop. Beat until homogeneous.
Pour it into the creme brulee forms, while straining through a sieve. Arrange the forms in a deep tray, pour in a little water - just past the halfway point of the forms.
Put it in the oven and bake at 329°F (165 °C) for 35 min.
Let the prepared cremes cool well.
Immediately before serving, pour on 1 tbsp of sugar, caramelize it with the torch burner.