The Dessert Bible describes heavy cream as one with a fat content between 36 and 40 percent.
They go on to describe the use of a premium heavy cream instead of a supermarket brand (Hood) of cream in a custard. The heavier % of cream leaves a heavier "mouth feel" which isn't always desired, as they say.
Given that, the 35% whipping cream may be just fine for Creme Brulee.