Preheat the oven.
Prepare a baking pan large enough to fit 6 ramekins in it and high enough to be able to pour hot water about 3/4 way up to the ramekins.
Pour the heavy cream into a saucepan, then add and whisk together the sugar and the vanilla extract.
Heat it for about 10 minutes or until it starts to boil while stirring constantly, then take it off the heat.
Beat the eggs.
Boil enough water to fill up the baking pan about 3/4 way up to the ramekins.
Pour slowly the beaten eggs to the heavy cream with constant whisking.
Divide the custard into the 6 ramekins.
Pour the boiling water around the ramekins, but be careful not to burn yourself or soak the custards.
Bake them on medium heat for 30-40 minutes or until the center of the custards sets, but still jiggly.
Carefully remove the baking pan off of the oven (hot water!), take the ramekins out and set them aside to cool enough to transfer them to the fridge.
Transfer them to the fridge and let it chill for 2 1/2-3 hours or overnight.
Sprinkle about 1 tbsp of sugar or so to the top of the custards before serving and caramelize the sugar to create an even, golden brown, crunchy caramel layer on the top them.