Hi Mel, Cherry, it's funny to read about your apprehension because I felt the same way about trying my hand at souffles.
Every instruction I read or show I watched stressed the importance of folding, beating the whites, buttering, sugaring blah blah.
I was so overwhelmed and expected a disaster the first time I tried my hand at it. I made a raspberry souffle following Tyler's recipe. It came out fab. My friend and I thought it was better than a restaurant.
I personally think creme brulee is much easier (fewer steps) than a souffle. The hardest part is seperating the yolks from the white
. If you can do that successfully you can make a cremebrulee.
For ramekins I would recommend crate and barrel. Overpriced - yes but they most definitely have the greatest variety. I would also look at stores like Linen and Things and Bed Bath and Beyond.