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Heat double cream with vanilla extract over low to medium heat for roughly 10 minutes or until it starts to boil.
In a bowl, mix together 60g of sugar, four egg yolks, and one whole egg. Slowly pour the hot cream into the egg mixture while whisking constantly. Pour the mixture through a sieve to get rid of any lumps.
Place ramekins into a baking dish and fill them with the mixture. Fill the baking dish halfway up with boiling water. Bake in a preheated oven at 160°C (320°F) for 30 to 40 minutes, until the center slightly jiggles.
Cover the ramekins with plastic wrap and refrigerate for three hours or overnight.
To caramelize the sugar, mix 125g of sugar and 5 tbsp of water in a pan. Cook it over medium to low heat until it turns amber. Do not mix it while it is cooking. Leave it alone. It will be bubbly. Once it turns amber, pour a little bit of the melted sugar on top of each creme brulee, swirl it around, and wait for a minute or two for it to become hard.