Crème brûlée: the sugar crust is made at the end

Useful to know

Crème brûlée combines a delicate baked custard with a thin caramelized sugar crust. King Arthur’s recipe bakes the custard in a water bath, chills it, and finishes the sugar shortly before serving. [1]

This sequence allows the base to be prepared in advance. A torch and an overhead grill are different finishing tools; the source warns that sugar can burn quickly under the latter. A browned surface does not mean the entire custard should be hot. The intended contrast is between layers and textures.