I disagree that a creme caramel and creme brulee are basically the same thing - they are a both a vanilla custard but they have a very different texture. Creme caramel is usually quite firmly set with a jellified consistency and a definite wobble, whereas a good creme brulee has a very soft creamy silky texture and whilst its set, it should only be just enough to hold together. Also in creme caramel you get some caramel flavour blending into the custard part but in creme brulee this shouldn't happen.
They also have different recipes: a creme caramel uses milk and whole eggs, whereas a creme brulee generally uses cream, and only the egg yolks.