Crème Brûlée

I’d always considered this crème brûlée—that I made back in 2010—a failure. I don’t have a kitchen torch so I caramelized sugar separately and drizzled it on, and my oven didn’t heat well so it was in there for four times as long as the recipe called for… Looking back, though, I think I was being too hard on myself! I recall this tasting rather good, and I’d like to give it another try now that I have a different oven.

I hear that if you don’t have a torch you can use your broiler instead (though it’s less awesome). Or does one of you know a better hack for dealing with the lack of a torch? If so, let me know in the comments, please! I would gladly take a recipe recommendation, too.

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