Heat cream in microwave on high until almost boiling, about 5 minutes.
While cream is heating, beat egg yolks, 4 tbl sugar, and vanilla in a mixing bowl until thick and creamy.
Slowly pour cream into egg mixture, whisking constantly.
If presentation of the brûlées is a priority, skim off the foam after whisking. (Foam bubbles will mar the looks of the brûlées, but don't affect flavor.)
Pour into 6 one-cup ramekins. Bake in a water bath: Arrange ramekins in a large baking dish and set on oven rack. Pour hot water into the dish; filling about halfway up the outsides of the ramekins.
Bake about 30 minutes. To test for doneness, gently shake pan. If the brûlées have a gelatin-like jiggle, they are ready to take out.
Remove entire pan from oven, being careful not to spill out the water bath. Let brûlées cool 15 minutes, then place in refrigerator to chill 2 hours or longer.
Before serving, sprinkle tops with granulated sugar, shaking each ramekin so sugar covers entire top evenly. Shake off any excess sugar. Use a butane torch to caramelize the tops. Or place under a broiler for a couple minutes, turning often so they caramelize evenly.
Notes
Save the egg whites and use to make Angel Food Cake!