Whisk the egg yolks and sugar in a bowl until a paste forms.
Mix the vanilla into the cream and whisk the cream into the egg and sugar mixture.
Pour the mixture into four 4 ounce jars with lids. Tighten the lid "fingertip tight." The jars should be ¾ of the way full. Don't fill them any higher.
"Fingertip tight" means tightening the lid until it barely grabs - where you can open it with your fingers.
Place the jars in the water bath and heat to 179F degrees.
Cook for one hour. Remove from the water bath and let them cool enough to handle, then remove the lids.
Let them cool until they reach room temperature. Wipe any excess moisture off the lids and place them back on.
Refrigerate the crème brulee until fully cooled, about 3 hours or overnight.
Remove from fridge and take the lids off when ready to use.
Sprinkle sugar over the top of the creme brulee and swirl it around until the top is fully coated. Pour off any excess. Repeat for each one once you're ready to serve.
Using a kitchen torch, brulee the tops until the sugar has caramelized (it should be a light brown color and it will start to harden). Let it cool, then serve.