Lisa, here is the recipe I use for creme brulee:
2 cups of heavy cream
6 egg yolks
1/2 cup sugar
2 tsp of pure vanilla extract
1/2 tbsp sugar for afterwards on each ramekin
fresh raspberries/blackberries/grapes, whatever
Bring cream to a gentle boil, stirring constantly to make sure it doesn't burn on the bottom. While that is happening, separate the egg yolks from the white.
(The way I seperate them is by cracking them gently all around on the counter so it makes a nice even crack, then splitting it into my fingers and letting the white leak between them while the yolk stays on my fingers. If you get any white stuff on the yolk, just pick it away gently with a fork.)
Beat the 6 egg yolks with the 1/2 cup of sugar and the vanilla. I like to use my braun hand mixer for this, but on gentle. If you whisk the eggs too much the creme brulee will be really bubbly. It is your preference, really. Next, pour the heavy cream very slowly, a bit at a time while stirring. Be careful at this step, or else you will have scrambled eggs.
After it is mixed well, sieve through a strainer to get any of the yucky bits from the egg. If you did it right there shouldn't be much. Pour into ramekins (this recipe makes between 6-8 depending on the size of them). If you are using deeper ramekins rather than shallow and wide ramekins, make sure not to overfill or the creme won't cook properly and it will be runny.
Bake in a water bath at 300F for between 30-35 minutes. Try and get the water bath to come up 3/4 of the way to the top of the ramekins to ensure even cooking. To check for doneness, grab a pair of tongs and wrap rubber bands around each end to securely grab the ramekins, and jiggle them a bit. You want the ramekins to be a bit jiggly in the centre.
**note, I have found that depending on what type of ramekin you use - deeper, or shallow and wide, the cooking time / doneness will vary. I say that after 30 minutes, keep checking them every 5 minutes by jiggling if you are using deeper ramekins.
Let them cool for a little bit then wrap them in plastic wrap (make sure it doesn't touch the surface or else it will stick). Stick em in the fridge overnight so that they set properly.
To serve them, remove from the fridge, sprinkle sugar and ensure its spread evenly. Use a blow torch to scorch it. Garnish with any fruit and serve it! You can also experiment with different flavors of creme brulee like chocolate or coffee, lemon.. etc.. be creative!
I hope this helps you Lisa, it'll use up a half dozen easy!