Fire up the kitchen torch

I've been thinking about creme brulee quite a lot lately. It's been coming up in more conversations than the average dessert for some reason. I recently had it at resort in Jamaica, where their "Asian twist on the classic dessert" added lychee fruit. Turns out, I am not a fan of lychee.

My favorite recipe for the aforementioned classic dessert employs--what else?--tin foil. (While the custards are baking in the waterbath, the pan should be loosely covered with tinfoil.) The tinfoil part is easy; the real trick is in the straining and the waterbath.