The crème brulee is a rich, delicious dessert that has a candied shell on top that is made by torching the top of the food and caramelizing the sugar. These dishes are almost always ceramic since the dessert is very delicate and it is served in the bowl is cooked in. The dishes are small and shallow for a single serving treat. The trick to a good crème brulee is a lot of patience. There is a lot of waiting and watching involved in making it just the right consistency. Pour your initial ingredients into a pan to make the cream. When it gets hot, add the eggs and sugar and whisk thoroughly. Once the mixture starts to steam, then you know it is ready to be removed from the heat. Once you have finished adding the remaining ingredients, pour the mixture into individual crème brulee dishes.
Now, take the individual dishes and put them in the refrigerator overnight before you bake them. The next day, place the bowls in a deep pan for baking and fill it with water to about halfway up the sides of the dish. Make sure they are completely done cooking by shaking one of the dishes. If you see a wobble in the center, your food is done. Remove the dessert from the oven and let it chill for two hours. When sprinkling the sugar coating on the top, use powdered sugar as it will produce a more fine, delicate shell.