Creme Brulee

My son's friend who is a chef makes Creme Brulee. I know the sugar has to be carmelized after the custard is baked and he uses some type of kitchen torch to cause the sugar to brown. I went and looked up a recipe for you, and sorry I have not ever made this (I do make egg custard which I love) it is very lengthy process to make I see. Here is the link my son's friend suggested for you as I called and asked him. he said this one you do not need the torch. http://www.foodnetwork.com/recipes/cooking-live/creme-brulee-recipe2/index.html