Panna cotta and creme brulee both have custard-like consistencies, but they differ in preparation and taste. Creme brulee uses eggs as a thickener, compared to gelatin that's used for thickening classic panna cotta. Extreme heat is not used to prepare panna cotta, whereas creme brulee requires oven-cooking before being poured into ramekins. The burnt caramel flavor of creme brulee is distinct from the pronounced sweetness of panna cotta.