Creme Brulee has the reputation of being a very difficult dessert to make, but the most difficult part is planning and patience. Plan to make this recipe a day before you need it, and make sure you have something to do while you hang around the house waiting for it to bake. As long as you have the right equipment and don't rush this recipe, you'll find that it's a no-fail creme brulee. Make sure you have the right equipment before you start. I recommend using two personal souffle ramekins (mine are approximately 4-5 inches in diameter and about an inch to 1 1/2 inches deep) and one baking dish large enough to hold them both; it is essential that the creme brulee is baked in a water bath. I use glass or Correlle to hold my ramekins.