Beat the egg yolks with the sugar and the vanilla extract until it has a foamy texture
Add the warm cream into the mixture, constantly stirring
Preheat the oven at 325ºF
Pour the mixture into the ramekins, bake in a large dish of water, for 30 minutes
Refrigirate for 3 hours
Sprinkle the brown sugar over each cream brulee and caramelize with a blowtorch (if you don't have a blowtorch, use the ovne broiler at 500ºF for a minute