Crème Brûlée

This usually happens because the sugar layer is too thick, or you are holding the kitchen torch too close to the surface. To get a perfectly brittle crust without heating the cold custard underneath, keep the torch moving constantly and use a thin, even layer of granulated sugar.

While a kitchen torch provides the best control to caramelize the sugar without warming the custard, you can also use an oven broiler. If using a broiler, you must place the ramekins under the heat for just a minute or two and watch them incredibly closely to prevent burning.

You should bake the ramekins in a water bath (bain-marie) at around 325°F (160°C) for 35 to 45 minutes. You know they are done when the edges are set but the center still has a slight, jelly-like jiggle when gently shaken.

Yes, crème brûlée is an excellent make-ahead dessert because the baked custards need to be thoroughly chilled in the refrigerator for at least 4 hours before serving. You should only caramelize the sugar topping right before serving to ensure it stays crunchy.