@Sierra02 - My mother taught me a method for cooking creme de caramel that turns out perfect everytime. I don't know exactly what measurement of ingredients your using but for the sake of this post, I'll assume you used a standard recipe.
To start with combine the sugar, cream and vanilla in a saucepan on the stove. Bring to a scalding but do not boil. Then add the mixture to the egg yolks but be careful not to incorporate too much air.
Then I place the ramekins on a sheet pan and fill them with the cream mixture. Put the pan in a oven set at 375 degrees and fill the pan up with water.
Now take another sheet pan, and this is a very important step, and place it directly on top of the other pan with all the sides securely touching. You want to create a hot water bath that holds in steam.
After ten minutes, reduce the temperature to 350 degrees and continue cooking for another twenty minutes or so. Your creme caramel should jiggle in the center and have a smooth shiny surface. That's it. Good luck!