1. Pre-heat REC TEC grill to 325°F.
2. In a stainless or non-reactive pot, heat cream and vanilla.
3. In a mixing bowl, beat egg yolks and 3/4 cup sugar until light, frothy, and creamy.
4. Temper hot cream slowly into yolk mixture, strain, and fill ramekins 2/3 full.
5. Add ramekins to REC TEC grill on a baking tray and add hot water halfway up the ramekin.
6. Cook for 25-30 minutes until mixture is set, then chill well.
7. Dust the top with sugar and brûlée with a torch.