To sugar-coat the cooled custards, hold a strainer over each ramekin and press the brown sugar through. The even layer of brown sugar on the custards will melt evenly under the broiler.
Ramekins are small, individual-sized baking dishes made of porcelain, earthenware or glass. Look for them at kitchen specialty shops.
To make Classic Crème Brûleé, omit the rum, brandy and nutmeg. Increase the vanilla to 1 1/2 teaspoons.
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