I know it seems contradictory to use coconut sugar in the custard and conventional sugar on top, but I couldn't for the life of me get the coconut sugar to produce a truly crackable topping worthy of the brûlée name. (If you can manage, have at it!) I used a combo of demerara and white sugar here, mostly because I find the white sugar brûlées quickly and helps the demerara along while the demerara provides the color and crunch I most enjoy, but use what you've got! And while I know a
torch is one of those single-use items that seems silly to have, it's my method of choice (and a small but worthy splurge if you intent to brulee things at least once or twice a year).