Add the eggs to a large bowl, add 1/3 cup of sugar and whisk until well mixed. Stop to scrape the sides and bottom of the bowl.
Add heavy cream to a medium sauce pan, stir and heat it until hot, and it simmers lightly, do not boil. Remove from heat.
Pour in the hot cream gradually, do this slowly and mixing continually. Add the cream little by little, especially at the beginning, otherwise it may cook some parts of the egg mixture. Stir continuously until fully combined. Stir in vanilla extract.
Use a spoon to scoop and discard the foam accumulated on top of the custard mixture.
Preheat oven to 325 degrees F.
Place 6 (7 to 8-ounce) ramekins into a large roasting pan. Pour the custard mixture into the ramekins.
Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
Bake at 325 degrees F or 165 degrees C for 45 - 50 minutes. The crème brûlée is done when it looks set, but still just slightly jiggly in the middle.
Once cooked, remove the roasting pan from the oven and let the creme brûlée cool in the pan before transferring to the fridge.
Remove the ramekins from the roasting pan, cover with plastic wrap and refrigerate for at least 2 hours and up to 3 days.
When ready to serve, remove the crème brûlée from the refrigerator, 30 minutes before browning the sugar on top. Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to form a crispy top.
If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t burn it.
Allow the crème brûlée to sit for 10 minutes before serving.