Here are a few tips to getting a perfectly brûléed dessert, with a crisp, perfectly golden, caramelized shell:

  • Completely chill your custard, or whatever dessert you plan to brûlée.
  • Do it right before serving so it’s as crisp as possible.
  • Cover the entire surface of your dessert with a thin, even layer of sugar.
  • Pass a kitchen torch evenly over the surface, pausing just long enough as needed to melt and caramelize the sugar without burning it.
  • Serve and enjoy immediately!

If you don’t have a kitchen torch, you can use your oven broiler with similar (but not as good) results. Place the oven rack on the highest setting, put the ramekins directly under the broiler, and set it on high. Wait for the sugar to melt and caramelize, rotating the ramekins as necessary for even browning. This can take up to 5 minutes.