Just reading responses at random here & there...for my two cents worth I recommend a double application of sugar i.e.(once over with the sugar, shake it about to distribute evenly {very important} hit it with the torch and repeat with a second layer of sugar [which will want to slide off the first layer of caramelized sugar]...I have been cranking them out by the thousands for literally years & years this way with great results! and a side note; during the holidays when egg nog is plentiful, try it as a substitute for the heavy cream in any of the aforementioned brulee recipes.
I won't even bother sharing my recipe for brulee custard here because it almost really does not matter. The fact is these formulas posted on this thread so far all look like they would work up just fine...those with a lower yolk to cream ratio simply cook longer (and will also be smoother textured)
