Preheat oven to 325°F.

Pour heavy cream into a 2-quart saucepan. Place over medium low heat. Heat until it reaches 190°F (this will scald the cream).

After cream reaches temperature, remove from heat and set aside. Let cool for 15 minutes.

In a large bowl, add sugar and egg yolks. Using an electric mixer, beat until the egg color reaches a very light yellow color. (Dip a spoon into the egg-sugar mixture. Raise it up and watch for a ribbon drop, where the mixture falls in an even, thick ribbon like look. When you see this, your eggs are ready.)

Add 1/2 cup of the cooled heavy cream to the egg/sugar mixture, whisking constantly and well. When the cream is incorporated completely into the egg/sugar mixture, add another 1/2 cup, continuing to whisk constantly. Continue, 1/2 cup at a time, until all of the cream is incorporated. (This incredibly annoying procedure is done so that the cream doesn't scramble the eggs in the mixture. If you see scrabbled eggs, I hate to tell you, but you will need to scrap everything and start over. There is no coming back - So be careful.)

When all cream is incorporated, whisk in the vanilla.

Place all ramekins in a hotel pan or deep roasting pan.

Evenly pour or ladle custard mixture into the ramekins.

Pour hot water in the pan (Between the ramekins. Do not get water into the custard.), filling it up 2/3rds of ramekin's height.

Carefully place prepared pan in the oven. Bake for 40 minutes or until set. The custards will be set, when the mixture inside the ramekins are solid.

Take out of oven. Let cool in the fridge. (If the entire pan will not fit into your refrigerator, then your refrigerator looks like Alton's. And... You can allow the pan to cool on the countertop enough to handle the ramekins, remove them from the water and place them in individually.)

When serving, sprinkle 1 to 2 tablespoons sugar in the raw on top of each creme brulee.

Turn oven to broil.

Place ramekins on a cookie sheet and place under broiler. Broil just until the sugar has melted (Do not burn the sugar or try to heat the custard).

Remove from oven and allow the sugar to cool and harden.

Serve immediately afterwards, with fruit and mint, if desired.