A kitchen torch is most prominently used to create the delicate crisp on top of a crème brulee. This is the first taste your customers will have of your dessert, so make sure you don’t burn the top of the brulee. The proper way to torch the top of your dessert is to hold the opening of the torch about four to five inches away from the top of the dish and move the flame back and forth in a slow, even motion.
 
Extinguish the flame just a few moments before the desired color and texture is reached as the sugar continues to cook for a few seconds after you have removed the heat. Once you have created your hard shell, refrigerate the crème brulee for about 10 minutes, then serve. Be sure to serve your dessert within one hour of torching the top as the shell will begin to disintegrate after that amount of time.