French for "burnt cream", this is a creamy custard with a thin layer of burnt sugar on top. The combination of textures and flavors is fun to eat, but it's even more fun to make: burning the sugar is a great way to cap off a dinner party.
There are roughly 4 techniques for burning the sugar on top:
Hot iron held on top --> old school, takes a while, I don't think anybody does this anymore
Broiler --> heats up the custard a lot, isn't quite as satisfying
Handheld butane torch --> this is probably the most appropriate method for doing this at home
Large butane torch --> what restaurants do, probably not appropriate for home chefs
You can get handheld butane torches at various hardware, camping, or cookware stores. I got my torch as part of a set that included ramekins as well (I can't find the same set anymore but the BonJour Chef one is not that different)
Tips