So I have made Creme Brulee with a couple of different recipes (some
using whipping cream, other using heavy whipping cream, w/ various
amounts of egg, etc), I admit I am not the best at making desserts. My
creme brulee is still too runny. Is it the amount of egg that goes
into the recipe that determines the consistency? Or is it the bake
time? I really want a light and fluffy creme brulee recipe (the
American style in the restaurants). The last time I made creme brulee,
I had it in the oven for over 45min and let it set overnight. Is the
general consensus 6 egg yolks to every cup of cream? PLease help if
you can. Thanks.

-Shannon