Brulee Topping

[couldtryharder]

Having a Spanish night with friends tonight and have made a Spanish style creme brulee for pudding. I've done the sugar/blowtorch thing and it looks a bit thin and rubbish. Do you think I can put another layer of sugar on and do it again for a better caramel layer?

TIA

Give it a go with one and if it doesn't work, scrape it off and try again?

Speaking as someone who managed to set fire to the top of a brulee through poor blowtorching technique, it doesn't do the custard base any harm!