Preheat oven to 350 degrees. Set 4 ramekins in a 9x13 inch baking dish.

In a microwave safe bowl, whisk together 6 tablespoons of sugar with the cream. Heat in microwave until warm, about 2 minutes, then whisk again until sugar is dissolved.

In a medium bowl, whisk together egg yolks and vanilla. Gradually whisk egg mixture into the cream mixture until smooth.

Pour the mixture into the prepared ramekins. Pour in enough hot water to reach halfway up the sides of the ramekins.

Carefully place the pan in the preheated oven and bake until crème brulee is set but still slightly jiggly in the center, 40-50 minutes, depending on the size of your ramekins.

Remove ramekins from hot water and refrigerate until chilled, at least 2 hours. Sprinkle 1 tablespoon of sugar evenly over each crème brulee, then use a kitchen torch to melt the sugar until brown and bubbly. Serve immediately.