Heat oven to 325°F.
Heat heavy cream and milk in a saucepan over medium until mixture begins to simmer.
Whisk egg yolks and 1⁄4 cup granulated sugar in a mixing bowl until light and fluffy.
Slowly add hot cream mixture, whisking constantly.
Stir in diced goat brie and vanilla, combining well.
Pour custard into four 6-ounce ramekins and place into baking dish. Add enough hot water to baking dish to come halfway up sides of ramekins. Loosely cover dish with foil.
Bake for 35 to 40 minutes, or until custard is set but still slightly jiggly in the center.
Remove ramekins from water bath and cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Just before serving, sprinkle top of each custard with granulated sugar.
Using a kitchen torch or broiler, melt and caramelize sugar until it forms a crispy, golden-brown crust. Let custards sit for a few minutes to allow sugar to harden.
Serve topped with cherry and fennel relish.