The first thing you should know about creme brulee is that it's not hard to make. And few puddings are as voluptuously, seductively easy to eat. I never make mine in little individual ramekins (though there's nothing to stop you if that's what you prefer) but in one large dish: there is something so welcoming about a big bowlful, the rich, smooth, eggy cream waiting to ooze out on the spoon that breaks through the tortoiseshell disc on top. For US cup measures, use the toggle at the top of the ingredients list.