A French dessert that means "scorched cream" is crme brlée, which has a sugar topping that is caramelized using a mini blowtorch.If you don't have a blowtorch, you can place the crme brlée under the fire.The sugar topping is more likely to heat up than the custard.Instructions for adding the topping to crme brlée can be found here.
Step 1: You can buy a torch for $30 from a kitchen supplies retailer.
Butane is usually sold separately from the torch.
Step 2: Before torching the crme brlée, remove it from the refrigerator.
Step 3: The crme brlée should be completely covered with sugar.
Step 4: Press the ignition to turn the torch on, then take the safety off and lock it up.
Step 5: If you want to move the flame back and forth, hold it 2 inches away from the sugar.
The sugar will turn brown and bubble as it warms.The flame should be concentrated around the edges of the brlée.The center is usually darker than the edges, but you don't want the sugar to burn too much.
Step 6: Immediately serve the torched crme brlée.
You want the caramelized sugar to have a nice crackle when you cut into it with the edge of a spoon, because the sugar quickly begins to soften.
Step 7: Broil for a few seconds.
Step 8: Make sure the crme brlée is well chilled by putting it in the freezer for 20 minutes.
Step 9: If you want to cover the crme brlée, remove it from the freezer and sprinkle sugar over it.
Step 10: The crme brlée molds should be in a shallow pan.
Step 11: The molds should be surrounded by a layer of ice cubes.
Step 12: Broil the crme brlée for 1 minute, and then flip the pan and broil for another 1 to 2 minutes, or until the sugar is brown.