05CAREFULLY place the pan in the oven and bake until the custard is set around the edges and slightly jiggly in the center but not liquid, about 35 minutes.06Remove the pan from the oven, remove the ramekins and chill the custards completely, at least 1 hour.07Dust the top of each custard with an even layer of sugar and burn the sugar with a blowtorch. The sugar will harden, turn brown and become crunchy. Torch the custards just before serving.