Set your Sous Vide to 85 degrees Celsius (185 degrees Fahrenheit). Place a pot over low heat and pour in the cream. Mix egg yolks, sugar, and vanilla essence together and whisk thoroughly. When the cream is warm, add it to the egg mixture little by little while whisking. You should now have a foaming, liquid, homogeneous mixture - pour it into your glasses, then put lids on the glasses. Optionally, place an elastic band around the lid to keep them tight in the bath. Then give your creme brulee 1 hour in the water bath. After an hour, take them out, cool them with ice water, and then refrigerate. When ready to serve, sprinkle a little sugar on top, then caramelize the sugar with a blowtorch to form a crisp sugar crust. Then garnish with some fresh berries and serve. They can be made in advance and will keep in the fridge for a week. Enjoy and welcome.