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The secret is in not rushing the caramelizing of the onions.
Cool to room temperature, then refrigerate brulees at least two hours or up to two days before caramelizing the top shortly before serving.
caramelizing produces teytures that range from crisp and crunchy, like the caramel an top of a arama brulee, to sypupy, like the caramel that coats flan.