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Special equipment: 12 (2-ounce) ceramic ramekins, a 2-ounce ladle, a brulee branding iron (see Cook's Note*) or blowtorch
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Preheat the oven to 350 degrees F.
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In a heavy bottomed pot bring cream just to the boil.
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Remove from heat, and add thyme and let sit for several minutes.
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Remove the thyme sprigs.
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Meanwhile, whisk together the egg yolks and sugar in a separate bowl.
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Place the mixing bowl on top of a towel to keep it from wobbling while whisking in hot liquid.
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Gently whisk 1/3 of the hot cream mixture into the egg yolks, to temper the yolks and prevent lumps take care not to make an excessive amount of bubbles.
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While gently whisking, slowly pour the remainder of the hot cream mixture into the egg yolk mixture.
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With a spoon, skim off any bubbles that may have come to the surface.
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Evenly space the ramekins on a paper towel-lined baking dish to prevent ramekins from sliding.
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Fill each ramekin to just below the top.
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Place on the extended middle rack of the oven.
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Carefully pour hot tap water into the baking dish until 3/4 of the way up the sides of the ramekins.
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Be careful not to get any water on the custard mixture.
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Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack.
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Bake for about 30 minutes.
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Remove from the oven.
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Uncover and let the custards cool in the water bath until they are cool enough to handle.
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Remove.
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Chill in the refrigerator for at least 1 hour (see Cook's Note**).
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Evenly top each custard with 1 to 1 1/2 teaspoons of sugar.
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Burn the sugar with a blowtorch or hot branding iron.
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It is important that the sugar layer is thick enough and goes all the way to the edge of the ramekin; any exposed custard can burn and curdle.
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Serve shortly after burning the sugar so that the burnt sugar doesn't soften.
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Cook's Note: *A brulee branding iron is a thick metal puck on the end of a long metal wand.
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It's heated by putting it on a metal surface such as a cast iron skillet over high heat.
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After heating for about 15 minutes, it's placed directly on the creme brulee sugar topping to create caramelization.
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It's necessary to reheat it for a few minutes between each creme brulee.
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**Custards can be made up to 1 day in advance and bruleed when served.
