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In s bowl whisk together yolks and sugar, meanwhile heat the cream with vanilla to light simmer or until bubbles form around the edges of the pot
Pour the hot cream into the yolk mixture while whisking
Divide the custard into 3 remakins
Steam with the lid slightly open ( set a chopstick down before closing the lid ) for 13 minutes. The custard should have a slight wobble to it, if it feels liquidy let it steam a couple minutes more
Chill the creme brulee for at least 2 hours before serving. Sprinkle an even layer of sugar on top and blow troch till the sugar is caramelized