How to Make Deconstructed Crème Brûlée

Because my husband, Craig, adores crème brûlée, I’ve made it numerous times, but one too many of those times I ended up curdling the custard. Also, I don’t have a torch, so when I tried to crisp up the topping, I put it under the broiler and often burned one edge because the heating was uneven. Which got me to thinking . . . I could break it down into easier steps and use crushed fat bombs for the topping. It’s all much simpler!