I'm a new cook (6 months) and have made a Raspbery Creme Brulee. No one I cook for has seen Creme Brulee other than the one I cooked. The question is should Creme Brulee have the consistince of syrup or more solid like chesse cake? I am thinking it was too thin even though I cook it for about 40 min. counter for 1 hour and fridg for 6 hours.

Recipe:

Raspberry
2 1/2 cups heavy cream
8 egg yolks
1/3 cup sugar
Pinch of salt
1 teaspoon vanilla
light brown sugar for topping

Was a big hit with my wife and kids. Will be trying a Vanilla Bean Crem Brulee this weekend any help would be appericated.
Earl