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This recipe (haven't tried it) uses the cooktop and the broiler. If you have a kitchen torch, you could caramelize the top with that instead of the oven.
I know that you can cook it into a bisg sauce pan filled with water as far as the edge of the small stamps. Cover it and cook at low fire, when you see the top becoming dark yellow, it's ready!
I have a special tool...I believe it is called a salamander, to caramelize the sugar. You could probably substitute any iron tool that can be heated over the fire to use to caramelize the sugar. This is the original method used for Crema Catalana, a similar dish but with a slightly different texture and a hint oflemon flavor..
You can use a pressure cooker to cook creme brulee or flan. Here is what you can do:
Add mixture to each ramekin and cover with aluminum foil. Pour 2 cups of water to a 4 or 6 qt. pressure cooker. Gently place ramekins in cooker and close lid. Place jiggler on lid or turn knob to the cook function. Cook on high for 6 minutes, or until pressure cooker starts hissing. Turn off heat and allow all of the pressure to release itself, or for another 2 minutes. Remove from pressure cooker after all pressure is released. Refrigerate over night for best results. Remove from fridge 30 minutes before serving, then caramelize the tops with the torch.
Try a Culinary Torch - http://www.amazon.com/gp/product/B000G9OYX4?ie=UTF8&tag=thekzokit-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000G9OYX4
Just be sure to practice, it takes a few attempts before you get it.
I've tried the iron tool as well, but i found it more difficult.
The custard can be cooked on the stovetop in a bouble boiler stirring till thick the put into ramekins and chilled