In a small bowl, whisk together yolks and 2 tablespoons of sugar. In a small saucepan, heat cream and 2 tablespoons of sugar over low/medium heat until sugar dissolves. Remove from heat and stir in vanilla extract. Whisk a small amount of cream into yolks to temper them. Slowly whisk the rest of the cream into the yolks. Pour into two 7-oz ramekins. Place in a baking dish, and pour enough boiling water into the dish to reach about 2/3 of the way up the sides of the ramekins. Bake in a preheated 350 degree oven for 20-30 minutes. They are finished baking when they jiggle slightly when shaken (the consistency of gelatin). Cool about 10 minutes on wire racks. Refrigerate for at least 3-4 hours, but no longer than 2 days. Sprinkle each with 1 tablespoon sugar. Broil 4-6 inches from heat, or use a small kitchen torch to caramelize sugar. Chill a few minutes to set sugar before serving.