Remove baking pan from oven, leaving ramekins in the hot water; cool to room temperature. Cover each ramekin with plastic wrap and refrigerate until chilled, at least 2 hours. (Can be covered and refrigerated overnight.)

While custards are cooling, spread brown sugar in a small baking pan; set in turned-off (but sill warm) oven until sugar dries, about 20 minutes.

Transfersugar to a small zipper-lock bag; seal bag and crush sugar fine with arolling pan. Store sugar in an airtight container until ready to topcustards.

Adjust oven rack to the next-to-the-highest position and heat broiler.

Remove chilled ramekins from refrigerator, uncover, and evenly spread each
with 2 teaspoons dried sugar. Set ramekins in a baking pan. Broil, watching constantly and rotating pan for even caramelization, until toppings are brittle, 2 to 3 minutes, depending on heat intensity.

Refrigerate crème brulee to rechill custard, about 30 minutes. Brown sugar topping will start to deteriorate in about 1 hour.

Don't kid yourself thinking James makes this brulee on his own. Sharing the duties with his fiancée, Sharon, James can attest that making burl is half the fun.

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