1/2 cup brown sugar
1/2 cup white or confectioners sugar
a little vanilla
tbsp butter
room temp. amaretto (rum or orange liqueur is good too) di Saronno is my fave
your pre-made and chilled "crèmes" (I use the Alton Brown recipe)
1. Caramelize the the sugar, butter, and vanilla in a small sauce pan, as soon as it starts to thicken, pour a thin layer onto your chilled crèmes. It should seem almost transparent.
2. Let that cool completely, then cover the crèmes with parchment paper (not ceran wrap, no condensation allowed) and let it set for an hour or so. You don't want to Flambé a cold crème.
3. Uncover the crèmes, and crack the sugar crusts with the back of the spoon. You don't have to shatter the whole thing, just one good tap in the center so that the alcohol has a place to seep into. if you shatter the whole thing you won't get the best flame and the sugar won't melt and make that nice top.
4. put a teaspoon of di Soronno on top of the sugar, light with your torch or a BBQ lighter. The sugar will melt and form a crystallized crust with the top of the crème (as opposed to on top of the crème without melting it). It's ready to eat when the flame goes out.
Notes:
a.) If you use a higher proof alcohol (say, 80 proof rum) it will burn longer and hotter, and you don't need as much, or it might make the top taste kind of burnt.
b.) If you use orange or another fruit liquor (Grand Marnier), I'd use all white sugar.
c.) DO try this at home before you do it in public. my first attempts were totally embarrassing. This recipe is the result of lots of trial and lots of error.