@103558 I think you have creme brûlée mistaken for panna cotta.
The "stand on its own" panna cotta (meaning cooked cream in Italian) that most restaurants use is made by simmering cream, milk and sugar and set with gelatine. You can then take it out of its form and add berries or whatever you wish with it. This is an uncooked cream custard which can be un-molded.
Creme brûlée (meaning burned cream in French) is made with cream, egg yolks, sugar and added flavour (i.e.: Vanilla) with a finished topping of caramelized sugar. This is a cooked in a water bath egg custard that must remain in the ramekin.
So now you might understand our confusion reading your posts as you MUST have a ramekin (or ramekin-like container) for a creme brûlée (and NO, you cannot cut it into portions as it is more of a pudding like consistency and YES you would ruin it), whereas the panna cotta fits what you are probably trying to achieve.
Hope this clarifies things