Preheat oven to 275°F.

Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy.

Pour this mixture into ramekins (those little ceramic dishes).

Place the ramekins in a baking pan. Fill the baking pan with hot water, about midway up the sides of the ramekins. Place the pan with the ramekins in the oven for 60 minutes. You’ll know they’re done when you can stick a knife in one and it comes out clean.

Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.

Sprinkle a thin layer of the light brown sugar on the top of every. Make sure it is a thin layer, but also ensure it entirely covers the custard. Now torch it! Or, if you haven’t got a torch, you can put them under the broiler for a minute or so.