Creme Brulee

Has anyone had any success with the burn't sugar part of creme brulee? I am just stumped. I saw a man make some and put the fire to that sugary mix on top and scorch the dessert. I'm trying to duplicate that sugary yet burnt (delicious) sugar crust that is thin on top of the vanilla custard/creme. I'm thinking it would mix well with apple, caramel, pie crust as well as vanilla etc. Anyone had any luck and thanks for any advice or thoughts you might have.

I just noticed I may have put this question in the wrong forum. If I did I apologize in advance.

Ethyl Maltol (aka plain Cotton Candy) is the smell and flavor of burnt white sugar. Mixed with caramel and a little brown sugar, it might be what you're looking for. Butterscotch is more "cooked" than caramel, so that plus em gives even darker flavor.

There's some of that sugar crust flvor in FA Catalan Cream.

Thanks HIC going to do some experimenting this weekend.