Caramelizing Crème Brûlée

After preparing and chilling the crème in question, use a paper towel to dab off any condensation or moisture that may have formed on the surface of the custard. Sprinkle sugar generously over the top, tilting the ramekin around so that the entire area is evenly covered; tap off any excess that doesn’t stick.

If using a kitchen torch, start by holding the flame 3–4 inches away from the sugar, continuously moving the torch in a gentle circular motion. If you allow it to rest in one area for too long, you’ll get uneven browning or worse, burning, so pay close attention to the flame. Slowly move in closer, until you start to see the granules liquefy. Keep on moving, turning the ramekin to reach all areas of the top, until all of the sugar has dissolved and turned a golden amber brown.