Mmm, who doesn't love picking up a spoon and gently tapping through the caramelized crust of a healthy portion of creme brulee? It's a very restaurant-ey dessert though; I never hear anyone waxing poetic over mom's homemade version. I suppose this is because it has a reputation for being "difficult," but if so, it's an undeserved one. Creme brulee isn't particularly difficult to make, though one does have to be careful when mixing the heated cream and the beaten egg yolks -- go too fast, and you'll end up with scrambled eggy bits, which is just disgusting. The process of adding the heated mixture to the eggs gently is called "tempering" and it's worth learning how to do properly -- so why not give yourself some practice?
If you don't have a kitchen blowtorch (coolest kitchen gadget EVER, by the way), you can use your oven's broiler to crisp the sugar topping on the brulees. Just keep a close eye on the little buggers so you don't burn them to death.
What else makes creme brulee seem complicated? Oh, yeah, the fact that you bake the custards in a bain-marie, which sounds hard but is really just a pan full of hot water. Not difficult, trust me! This is also done with cheesecakes and other baked custards to help cook everything evenly and gently. And hey, it's just water, so it's not like you have an extra dish to wash.
Okay, I think that's about all I have to say about creme brulee, except: Make it! Make it now! The recipe is here.