[Rivver]

I heat cream in a double boiler, with vanilla beans, then add gel strips after they have bloomed. beat in a egg yolk and sugar mixture and slowly cook till 165 degree or so. Then place in an ice bath until about 40 degree. I pour mixture into brulee dishes, I also have an ounce or so of chocolate ganache in the dish. Let them cool and set for about 5 hours. When I get an order carmelize as normal. They are so good! Actually won a couple of local awards

Im no pastry chef, even though that was my title for 2 years, funny story. I have only tempered chocolate once! However I can make 10 very solid desserts and thats more than enough for a chef to know=)

But the stove top creme brulee is so good and so very easy to make. Take that torch that you have and throw it away. Go to home depot or any do it yourself store and buy a standard blow torch. Buy one with a long nozzle and you will be carmelizing in less than 30 secs, perfect everytime. Now I understand why you asked about carmelizing in advance. Blow torch should cost you about 15 bucks and will last forever