2 level tablespoons of castor sugar
½ a teaspoon vanilla extract
Extra sugar - preferably golden castor or similar.
Take whatever the Brûlée is going to end up in (larger dish, or little ramekins, or in this case the prettiest teacups I could find) and stick it in the freezer.
Put the cream and vanilla extract in a heavy based pan and bring to the boil without actually letting it boil.
Whip the egg yolks and sugar together, and when the cream is ready pour it over still whipping.