How to Make...Creme Brulee?

Put it in the broiler of your oven, Temp about 500 deg, and watch very carefully, or take a plumber's torch and skim over the top of it very quickly, several times.

Hope this helped, if so, please "Recommend Contributor" Another way is to heat white sugar in a saucepan until it becomes a clear syurup then carefully spoon over your previously set & chilled custards idealy made the day before eating. this method gives a lovely clear brittle topping to the Creme Brulee which can be cracked with the back of a tea spoon just before eating and it should not be refridgerated as the caramel will soften so you can leave the last stage until up to an hour before serving.

Any remaining hardened syrup can be removed fron the saucepan by filling it with hot water and bringing it up to the boil. approx 4oz (110g) sugar will suffice for four ramekins of custard.