The ingredients are sugar and cream, lots of egg yolks, vanilla (and I used cinnamon). Like all custards, there is a hot water bath which challenges your ability to carry a heavy pan half filled with water, with little cups full of eggy mixture to the oven without spilling any of the water.
I got the recipe from Epicurious which does not carry the classic recipe without lemon, or coffee, or chocolate, or whatnot. This is typical of epicurious. They specialize in the rather showy trendy food fads, forcing you to strip away things in order to get a basic recipe.
Still, there is nothing more comforting than custard with a crust of caramelized sugar on top.
how to make creme brulee
photo from Flickr at