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Preheat the oven to 300 degrees F (150 degrees C). Move an oven rack to the lowest position.
Whisk egg yolks, ¼ white sugar, and vanilla together in a heatproof bowl until smooth. Bring cream just to a simmer in a saucepan over medium-low heat; gradually whisk hot cream into egg yolk mixture (a little at a time to prevent the mixture from scrambling), whisking continuously until combined.
Bring a couple of inches of water to a simmer in a saucepan over medium-low heat; set the bowl with cream mixture over the saucepan to form a double boiler. Cook, gently stirring with a wooden spoon, until cream mixture thickens enough to easily coat the back of the spoon.
Pour hot cream into a heat-proof baking dish or individual ramekins set on a rimmed baking sheet. Place in the preheated oven; bake until mixture sets but has a slight jiggle, about 20 to 30 minutes.
Chill in the refrigerator for 2 hours.
To make the topping: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Combine 2 tablespoons white sugar and brown sugar in a small bowl; sprinkle evenly over cold crème brûlée.
Heat under the preheated broiler until sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until sugar is set, about 15 minutes.