do yourself a favor and its a trick. don't cook the cream just add the yolks to the sugar and whip well. add in some brandy and again whip well than add in vanila bean (use the real thing just split in half). let this mixture sit until foam is gone.
now pour mixture into creme brule or custard cups and place into a baking pan. add warm water to pan and add enough to bring water level up to hald cup size.
cover with plastic wrap than foil. the wrap keeps the custard from turning brown. poke holes in the foil and bake at 300 degree for 1 1/2 hours or until custard is set. remove from pan and allow to cool atleast 6 hours.
when cool coat well with sugar and make sure sugar is spread out and not clumpy. buy a propane brule tourch or use a butane tourch and carefully carmalize the sugar. (this gives it the hard crust). make sure you don't touch the sugar as it will burn your skin badly. when using the tourch make sure to evenly brown the brule as it will burn quick.
this is how pros amke brule. when you heat it you need to strain well and know what your doing otherwise you will have scrambled egg brule. trust me
buy a propane brule tourch or use a butane tourch and carefully carmalize the sugar. (this gives it the hard crust). make sure you don't touch the sugar as it will burn your skin badly. when using the tourch make sure to evenly brown the brule as it will burn quick.