CREME Brulee: Cook cream, 1 cup sugar (or 1/2 cup sugar for trial recipe) and cream cheese in saucepan on medium heat until cream cheese is completely melted and sauce is smooth, stirring constantly with whisk. Bring to boil, stirring constantly. Remove from heat.
WHISK remaining 1 cup sugar (or remaining 1/2 cup sugar for trial recipe) and egg yolks until well blended. Slowly add cream mixture, whisking constantly until well blended. Strain mixture through fine-mesh strainer to remove any lumps. Stir in vanilla.
POUR 5 oz. egg mixture into each of 18 (6-oz.) ramekins (or into each of 9 ramekins for trial recipe). Place ramekins in hotel pan, then place hotel pan on oven rack. Add enough warm water to hotel pan to come halfway up sides of ramekins.
BAKE in 350ºF standard oven 20 to 25 min. or until centers of custards are set. Remove ramekins from hot water bath; cool. Refrigerate overnight.
TOPPING: SPRINKLE 2 tsp. sugar over each dessert just before serving; shake ramekin to evenly coat top of dessert. Use blow torch to melt the sugar until it bubbles and turns golden brown.