To serve, sprinkle some sugar on top of the Crème brûlée, not too much. Swirl the sugar around to cover evenly. Wipe the extra sugar off around the edges of the ramekin for a clean look. With a butane torch, fire the sugar till it caramelizes. Or you could also put it under the broiler/salamander to caramelize but it won’t be as pretty. Keep an eye on it as sugar burns easily. Garnish with mint leaves, raspberries, strawberries or nothing at all.