Finally got round to playing with my birthday pressie, BLOWTORCH. I'm not a pyromaniac. I used the recipe by George Calombaris on the Masterchef website. Except I accidentally cooked them at 170 degrees for 3/4 of the cooking time instead of 120 or whatever the temperature was supposed to be, luckily the eggs didn't separate.
Found that raw sugar made the best crust but you do need quite a bit of sugar to make a decent crust. Not too hard to make and pretty cheap, under $1 a serve.