Update on that Creme Brulee

On Sunday the creme brulee was a bit more "tender" than I really wanted, so I tried cooking two of them a bit longer last night by covering the ramekins with plastic wrap, putting them in a pot of simmering water, covering, and cooking for another 15-20 minutes. This firmed them up a bit, but didn't get them where I wanted.

Maybe I'd have been better off making the creme brulee with cream instead of half and half? I think I've made it with half and half before, but I can't really remember. Thus this note for the future. :-)