date:Jun 03, 2014
water and transfer to a wire rack to cool. Cover with plastic wrap. Refrigerate overnight (or up to 3 days).
5. Just before serving, place dishes in freezer for 20 minutes. Using half the extra sugar, sprinkle a thin layer over the top of each custard. Using a kitchen blowtorch or a preheated grill on medium-high, caramelise sugar for 1 to 2 minutes or until golden. Repeat with another layer of remaining sugar. Serve.