1 1/2 cups heavy cream
6 sprigs fresh thyme
3 egg yolks
3 1/2 tablespoons sugar, plus additional sugar for brulee tops
*A brulee branding iron is a thick metal puck on the end of a long metal wand. It's heated by putting it on a metal surface such as a cast iron skillet over high heat. After heating for about 15 minutes, it's placed directly on the creme brulee sugar topping to create caramelization. It's necessary to reheat it for a few minutes between each creme brulee. **Custards can be made up to 1 day in advance and bruleed when served.