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Preheat oven to 300 degrees, then place ramekins into a baking dish
Combine heavy cream and sugar in a saucepan, and simmer until sugar dissolves
In a large bowl, whisk together egg yolks, vanilla, and Irish cream liqueur. Gradually add the hot cream mixture into the egg yolk mixture
Divide custard into ramekins, then fill baking dish with boiling hot water to come halfway up the sides of the ramekins. Bake in the oven for 40-45 minutes
Allow to cool at room temperature for 1 hour, then place in the fridge and chill for 3 hours
Add sugar to the top of each and torch before serving