Edited by chefinator - 3/13/13 at 8:58am
I'm not really seeing any sugar bowl in the blog post, only at the end is the deconstructed brulee. Is it the sugar ring that your refering to? Otherwise a bowl shouldnt be too difficult. You could pour some sugar onto a piece of parchment, then once that has cooled down a bit, but still pliable, put it in a bowl and press another bowl of the same size over it to form it into shape. Really, theres many ways of doing this, I've also seen sugar poured out onto a crinkly piece of foil, then when it had almost cooled down it was placed into a large bowl with rims. After the sugar had set, the foil was peeled off and it left a pretty cool pattern, the piece looked like glass since it had lots of texture. So theres just different things you can do depending of the size and use for your sugar bowl. Is this for a plated dessert?
When you mold sugar around a metal ring, it wont fall or drop. You could easily make some pulled sugar and shape it around a metal ring, that will give you what your looking for. The sugar will cool rather quickly from the cool metal it gets wrapped around, you wont have to worry about it not being able to stand.
The ring in the pic looked like it started out as a poured sugar rectangle, then wrapped around a cylinder while still hot and pliable and removed. I'm guessing the seam of the ring is 'glued" onto the plate with some kind of a ganache or glaze.