Preheat your oven to 325 degrees F.
Separate your egg yolks from the egg whites into a medium sized bowl. Set aside.
Add the cream to a small sauce pan over low medium heat. Gradually sift the matcha powder into the cream and whisk like your life depends on it. After whisking in the matcha, add your vanilla extract. Be careful not to overheat the cream. Once the cream starts emitting a little smoke, it's done. Turn off your heat.
Use another whisk to break down your egg yolks. Pour in the sugar and whisk until the mixture is smooth. Add a little bit of the heated cream to your egg and sugar mixture to temper it. Stir a few times and pour into the cream. Mix until everything is well incorporated and there are no lumps.
Ladle the creme brulee mixture into 4 ramekins and place them in a 9x9 baking dish. Pour the hot water into the baking dish.
Bake for 30-40 minutes.
Take the creme brulee out at 30 minutes to check if it's done. It should jiggle a little bit in the middle. If it jiggles a lot, leave it in for 1-2 more minutes before checking again.
Cool for 2 hours at room temperature and at least another 2 hours in the refrigerator. You can refrigerate up to several days.
Add a thin layer of sugar over the top. Shake off any excess. Use a torch to melt the sugar and create a solid layer over the top. You can also put it in broiler to achieve the same result.