Broiler Method: Broiler Method: If you'd rather you can also caramelize the sugar under the broiler in the oven instead of using a kitchen torch. To do this make sure the Catalan Cream is fully set and very cold (straight out of the fridge). Broil until the sugar is caramelized. Note this method runs the risk of cracking the dish so you have to be very careful! Also with broiling it will NOT get as dark and caramelized as with a kitchen torch.