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I use tyler florence's recipe... it always turns out perfectly.

http://www.foodnetwork.com/recipes/food-911/creme-...

Ingredients

9 egg yolks

3/4 cup superfine white sugar plus 6 tablespoons

1 quart heavy cream

1 vanilla bean

Directions

Preheat oven to 325 degrees F. In a large bowl, cream together egg yolks and sugar with a whisk until the mixture is pale yellow and thick.

Pour cream into a medium saucepan over low heat. Using a paring knife, split the vanilla bean down the middle, scrape out the seeds and add them to saucepan. Bring cream to a brief simmer, do not boil or it will overflow. Remove from heat and temper the yolks by gradually whisking the hot vanilla cream into yolk and sugar mixture. Do not add hot cream too quickly or the eggs will cook.

Divide custard into 6 (6-ounce) ramekins, about 3/4 full. Place ramekins in a roasting pan and fill pan with enough water to come halfway up the sides of the ramekins. Bake until barely set around the edges, about 40 minutes. You may want to cover loosely with foil to prevent browning. Remove from oven and cool to room temperature. Transfer the ramekins to the refrigerator and chill for 2 hours. Sprinkle 1 tablespoon of sugar on top of each chilled custard. Hold a kitchen torch 2 inches above surface to brown the sugar and form a crust. Garnish with cookies and fresh fruit. Serve at once.

hope this helps =)

I work at a restaurant and I make creme brulee all the time. This recipe might be too big for you as it makes 15. The mixture can be stored in the fridge for up to a couple days to make another batch.

10 egg yolks

6 whole eggs

3/4 cup sugar

1 Tbs vanilla extract or preferably a vanilla bean split and seeds stripped into pot

5 cups of cream

put the cream and vanilla in a pot and bring it up to a simmer. Turn it off as soon as it starts to boil. Let sit a couple minutes so flavors mingle. If you want to get creative this is when you can add a shot of khaluha or other liqueur you like. I usually leave it just vanilla.

Meanwhile in a big bowl I crack the eggs and whisk the sugar in. Temper the hot cream into the egg mixture. That just means add only one ladle-full at a time and whisk well so the eggs get gradually warmer and don't end up scrambled. Once all the cream is mixed in strain the whole thing through a sieve and into a jug. Put your ramekins into a baking dish. Fill with creme brulee mixture. I like to put the baking dish in the oven at this point as its easier to lift. Fill baking dish with water coming halfway up ramekins careful not to get any water IN the ramekins. Cover the whole thing in foil. Bake at 350 for 30 minutes. We sell them for 8 bucks each so they must be fairly decent. I think they taste good too. Store them in the fridge. They keep for a few days. You can wrap them in saran wrap. When you're going to serve them top with sugar and shake the dish to evenly distribute it. Use a kitchen torch to melt but not burn the sugar.

CREME BRULEE a million pt. heavy cream 6 egg yolks a million/2 c. sugar Pinch of salt 2 tsp. vanilla easy brown sugar (granulated) warmth heavy cream (the heaviest you will get) to the boiling element. gently beat egg yolks with sugar and a pinch of salt; pour the nice and comfortable cream over them, stirring consistently with a wood spatula or cord whisk until properly mixed. upload vanilla or slightly mace or the different flavoring you prefer. tension the custard right into a a million a million/2 quart warmth-evidence baking dish; stand the dish in a pan of warmth water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is carefully set yet no longer over cooked. do no longer enable the water interior the pan boil. do away with from the oven; cool and then chill out interior the refrigerator. some million a million/2 to 2 hours earlier serving, sprinkle the precise calmly with effective easy brown granulated sugar to a thickness of a few million/4 inch. placed under the broiler (or use a salamander, in case you have one) until the sugar is melted and bubbly, gazing heavily to be certain it does not scorch and burn. do away with, cool, and chill out lower back until serving time. you will possibly desire a demanding, noticeably glazed crust on precise of the custard. this might serve approximately 6. in case you have greater travellers, double the recipe, using 12 egg yolks to a quart of cream.