I will share a gold-medal-winning Creme Brulee. When I was guest chef at the Peacock Alley at the Waldorf-Astoria in 1995, I gave the pastry chef some of my favorite recipes and she gave me some of hers, including the world-famous Peacock Alley Creme Brulee.
Bring last 6 ingredients to a boil and temper yolk/sugar mixture and combine. DO NOT BOIL but cook a couple of minutes stirring constantly until mixture coats back of a spoon and keeps the track intact when a finger is dragged through it. Strain through chiniose and pour into oval brulee dishes (or ramekins). Place in water bath and cover. Bake 1 hour in 300'F (150'C) oven. Take out and uncover and allow to cool on a bench for about 1 hour, then remove from bath and refrigerate. After cool, overfill with granulated sugar and dump out the excess. This will allow for the thinnest possible hard crust. Torch with fire, NOT touching sugar but almost. The nozzle should be about 6 inches away(15cm) (or broiler). Serve so brulee is ice cold and sugar crust is glass hard.