French for "burnt cream", this is a creamy custard with a thin layer of caramelized sugar on top. The combination of textures and flavors is fun to eat, but it's even more fun to make: burning the sugar is a great way to cap off a dinner party.
There are roughly 4 techniques for burning the sugar on top:
Hot iron held on top --> old school, takes a while, I don't think anybody does this anymore
Broiler --> heats up the custard a lot, isn't quite as satisfying
Handheld butane torch --> this is probably the most appropriate method for doing this at home
Large butane torch --> what restaurants do, probably not appropriate for home chefs
You can get handheld butane torches at various hardware, camping, or cookware stores. I got my torch as part of a set that included ramekins as well (I can't find the same set anymore but the BonJour Chef one is not that different)
This is adapted from Cook's Illustrated...it is a relatively rich version. If you prefer ###
Tips
Best recipe: Cook's Illustrated, as always, offers a good recipe discussed here in a side by side comparison
How-to Photos: Cooking for Engineers also gives a recipe with nice pictures
Torching Video: Cuisine at Home has a good video of how to torch the sugar—the key is moving nice and slow
Lots of discussion about what kind of sugar to use, but I think the CI folks' idea of using "turbinado" or "demerara" sugar (basically raw cane sugar, available in the U.S. under the "Sugar in the Raw" label) gives a deeper taste than refined "white" sugar, without brown sugar's moisture (which ruins the crispiness).