These recipes don't sound right. The first one the ratios don't seem right. The second one doesn't even have any vanilla in it.
I do my Creme Brulee as follows:
Preheat oven to 300°F
3c heavy cream
1 vanilla bean, split lengthwise
1 tsp pure vanilla extract
Bring to a boil in a saucepan, stirring very frequently, reduce heat and simmer for 15 minutes.
Beat 6 egg yolks in your mixer until creamy (it will form peaks when it is right). Takes about 5 minutes on high with my Kitchenaid.
Reduce the speed on the mixer and slowly add in approx. 3/4 cup granulated sugar until well mixed.
Now the hard part:
Remove the simmering cream from the heat, strain through a sieve into a measuring cup. Let cool for a couple minutes.
Slowly add in the hot cream into the egg/sugar mixture with the mixer stirring it through. SLOWLY is the key here. You want to temper the mixture, not cook the eggs.
Once you have all the cream mixed in with the eggs, mix until completely blended.
Now you have your custard. This recipe will fill six 7oz ramekins.
Boil a pot of water.
In a baking dish, arrange your ramekins and then fill the dish with hot water until it comes about half way up your ramekins.
Put them down in the 300 oven for about an hour, checking them regularly after about 45 minutes. You want to see your custards just barely "jiggle" in the middle and then it is time to pull them.
Allow to cool and then refrigerate, ideally for 24 hours.
Granulated sugar on the top and then flame with your torch until it gets golden brown.
Into the freezer for a minute or two to harden the crust.
If you do this right, you will have about the most perfect creme brulee you've ever tasted.
You can scale this recipe up or down to fit your needs.