The Fiddlehead's Creme Brulee (Page 201) is fantastic. It's mostly just cream and sugar (as most great desserts are), plus egg yolks, and super simple to throw together. The trickiest part of the recipe is the timing of custard baking. My borrowed brulee dishes cooked in the suggested baking time, no problem. But the leftovers that I put into a larger baking dish took longer, and I was checking every couple of minutes. I'd estimate you need 8-10 of the classically-sized creme brulee dishes.
It turned out pretty great for a dish that literally means "burnt cream." I wish I had a torch to create that satisfying tap on the brulee crust, but a hot broiler worked fine to melt the brown sugar topping. It doesn't take very long at all--so keep your eye on it: you don't want burnt burnt cream.