The vanilla turned out great. Made a chocolate one also the vanilla turned out like you mentioned, like a custard so did the chocolate. The only difference I could find was I used a torch this time to caramelize the sugar but put the first batch I made under the broiler for about 60 seconds. The recipe I used said either way would be fine. I'll try the raspberry creme brulee again later and see if torching makes a difference. Thanks again for your help.
Earl