I've attempted to make creme brûlée several times using different recipes. The usually result is that the custard doesn't set, and gets up too runny. I've tried adjusting the ingredients, and the amount of time I let the finished product set in the fridge.
I'm wondering what is the cooking process or ingredient that determines the consistency? Time in the oven, level or water in the around the ramekins in the oven, amount of creme/milk compared to egg yoke?