A burns-o-matic torch works well, however my family gets grossed out so they gave me a chiniose and kitchen torch for Christmas a couple of years ago. There are several ways to make it. I whisk egg yolks with sugar add the creme and the vanilla and cook it at 300F for 45 minutes in the ramekins.
Hmm, I never thought about asking for it for breakfast on the PG. I will have to try that next trip.
As easy as it is to make, so many times Ihave had POOR creme brulee at restaurants. Some times it isn't even set, and they have the nerve to tell me "thats the way we make it here".
Sorry I obsess.