I agree with monpetitchoux and W. My recipe also uses 5 yolks for 2 cups of cream. Check out
www.finecooking.com, they have 3 great recipes for creme brulees. The reason for scalding the cream is to speed things up. A warm creme brulee mixture will cook faster than one cold from the cooler. Just temper your yoks and sugar so you don't cook them. And bake them covered.