If you don't have a kitchen torch you can still make creme brulee. You have a few options for bruleeing the sugar.u003cbr/u003eu003cbr/u003eu003cstrongu003eStick Lighter:u003c/strongu003e A lighter can be used to melt the sugar but it will take a really long time.u003cbr/u003eu003cbr/u003eu003cstrongu003eHeated Spoon:u003c/strongu003e Carefully heat an old spoon (it will discolor) in the flame of your stove until it turns red. Remove the spoon from the flame and immediately place it on top of the creme brulee to caramelize the sugar. Repeat the process until all of the sugar has been caramelized.u003cbr/u003eu003cbr/u003eu003cstrongu003eBroiler:u003c/strongu003e You can also caramelize the sugar under a broiler. Move the oven rack to the top position and place the ramekins in the oven. turn on the broiler and closely monitor to avoid burning the sugar.u003cbr/u003eu003cbr/u003eThis can be tricky because you want the sugar to caramelize without heating the custard. Alton Brown suggests putting the ramekins in a cold oven, then turning on the broiler to help keep the custard cool while getting the top crisp.