1) What are two issues of using the broiler to caramelize the sugar?
2) Should your custard be cold or warm when using the torch?
3) After topping the custard with sugar, how do you ensure that there is an equal distribution of sugar?
4) How far away should the torch be?
5) Better to start on the inside or outside of custard?
6) Should you serve right away, why or why not?