I love creme brulee. It is very rich but I don't recall it being achingly sweet beyond the torched suger crust. It depends on how much sugar is used in the custard, of course.

Well, it is a sweet dessert - try making a teeny test batch of the custard and getting the sweetness to your taste, then make the dessert as adjusted. The caramelized sugar crust is sweet but thin - it shouldn't gag you with a spoon, unless someone makes it way too thick.

Obviously you didn't make it yourself. They don't have to be achingly sweet.
The way I make creme brulee
2 cups half and half ( I have even used just whole milk)
3 beaten eggs
1/4 cup sugar
generous pinch of salt
1 tsp vanilla
Beat all together and pour into buttered oven safe dishes...I divide into 6.
Bake in a bain marie at 300 degrees for about 20 to 30 minutes until just set at the edges and half way into the middle of the dish.
Remove from the oven and leave in the water to cool and chill....or cook until all set if you want to serve immediatly....but I like them better chilled before doing the brulee bit.
sprinkle 1 tsp sugar over each, torch and serve. I love the contrast of the warm sugar and the chilled custard!
Linda C

Thanks ever so, y'all! Maybe I'll give it a whirl, after all. I realize now I wasn't clear in my original post, No, I didn't make it myownself. Can't remember exactly where I got it, just that it was inedible.

Linda, I clipped your recipe, thanks! 8-]

I agree, I make my own and it's only as sweet as I want it to be, and I have a great sugar-free recipe that everyone likes.

I recently discovered Panna Cotta, same texture but not as rich, and right now, the (grown) kids like it better than creme brulee.

I've been wanting to try panna cotta. Think I might start with a recipe I saw recently for a dark chocolate, caramel and goat cheese version.