On Wed, 18 Jan 2006 22:07:47 -0500, Julia Altshuler wrote:
>
> We chilled it for several hours then got to play with the new toy. The
> recipe calls for brown sugar sifted on top. After several tries, all we
> got was burnt sugar. We carefully tapped it off and tried again with
> white sugar. You'd think this was easy, but I'm asking for advice. In
> restaurants, the sugar comes out a perfect sheet of light brown heavenly
> sweetness with yummy richness underneath. We've got the rich custard,
> now how do we get the sugar on top? Using the torch, we couldn't get it
> right. Brown sugar burned. White sugar formed little ugly brown lumps.
> We tried the broiler. Watching it every second, we still got burnt
> lumps. Help! Is there a trick to this?
>
No tricks, just an even hand...
http://www.taunton.com/finecooking/p...0032_rec02.asp

This one suggests tubinado sugar (bigger granules).
http://frenchfood.about.com/cs/desse...mebrulee_2.htm

Good Luck!
--

Practice safe eating. Always use condiments.