Place the cream in a heavy sauce pan and heat until scalded. (Bubbles will form around the edges)
In a bowl combine the egg, egg yolks, and vanilla extract. Whisk until well incorporated.
Slowly add the scalded cream to the egg mixture. Be sure to whisk continuously so the egg doesn't cook.
Strain the egg/cream mixture through a sieve into a measuring cup. This will remove any cooked egg.
Place the molds into a baking sheet with at least a 1" side. Fill each mold halfway. Place the baking sheet on the oven rack. This makes the next steps easier. Fill the molds to the top. Fill the baking sheet with hot tap water until halfway up the side of the molds.
Bake at 325 for about 40 minutes. When done the creme brulee will slightly jiggle in the middle. If you feel the custard is still liquid under the top cook in 5 minute increments until done.
Cool on a rack for 30 minutes and then place in the refrigerator for 2-3 hours.
Remove from the refrigerator and sprinkle the top with the sugar. Heat with a torch until all the sugar is melted and is a golden brown and bubbly. Let cool and enjoy.