Ah~ the cruchy caramelized top and the soft custard.  I love Crème Brûlée.  Got the recipe from www.cremebrulee.com but tweaked it a little as I did not have enough heavy cream (used 2% milk for about 2-3 tbs), then added a little more vanilla extract (2tsp instead of 1) and 2tsp of Grand Marnier.

Basically, the custard is made by cream, egg yolk, and sugar (vanilla and GM is also added), then baked it in a water bath in the oven for about 45 mins (recipe said 40-50mins), then chilled in the fridge for about 2+ hrs. 

When ready to serve, sprinkle 2tsp of sugar on the custard and carameliz with a hand-held torch (I just got one from Bed, Beth & Beyond for about $30).  If you don't have a torch, you can put it under the broiler. (Have the rack move to the top, so the sugar will be within 2-3 inches from the heat source, if needed, flip over a roasting pan to give the cups a little height.)

It's quite simple to make considering its fancy name and the ahh~s you'll get from your guests. :)

Bon Appétit!