Place cream and vanilla in saucepan over medium high heat and bring to a boil. Remove from heat, cover and let sit for 15 min. In a medium bowl, whisk together the egg yolks and sugar until lightly yellow in color and well blended. Add the cream a ltlle at a time stirring constantly. Pour liquid into 6 ramekins and place in a 13x9x2 pan. Put hot water halfway up the ramekins in baking pan. Bake about 40 to 45 min. until cream is set but still a bit jiggly. Refrierate up to 1- 2 -3 days. Remove cream bruleee from refrigerator at least 30 minutes prior to browning on top. Sprinkle raw sugar on top of each ramekin of cream by spreading evenly and using a torch melt the top for a crispy sugary top. Allow to sit for 5 minutes before serving.