I was getting ready to post this recipe, but turns out that it's already been posted here. I love it, and have made it several times.
This is one of the easier creme brulees that I've made, but it turns out great and never fails to impress. I make it for company, and the only modification that I make is that I have the guests caramelize their own dish at the table (and don't wait the 25 minutes). It only takes a minute or so for the crust to harden.
Be sure not to scorch your creme!!! Stir it often. And if you don't want to spend the money on the vanilla bean (which costs as much as all the other ingredients together) you can add one teaspoon of vanilla extract along with the egg yolks, according to my cookbook. Much less impressive this way, though.