Start by making friends with a crazy MIT grad student. (Mine is named Alex. She went to school with Bella. She is responsible for the pictures.) Have your crazy MIT grad student friend invite you to Flamboyant Dessert Night, held at an MIT theme house populated by mad hippie engineers.
Arrive at Flamboyant Dessert Night and learn that the crème brûlée is having technical issues: the giant baking dish won't fit in the water bath. Stage an impromptu takeover of dessert. Rescue the crème brûlée by transferring the custard into smaller baking dishes, i.e. every cake pan in the house.
Making crème brûlée with an oxyacetylene torch is very similar to making crème brûlée with a propane blowtorch, but there are a few key differences. The flame of an oxyacetylene torch is hot enough to weld steel. If your cake pans are metal, make sure they don't melt. If your cake pans are Pyrex, make sure they don't explode. And be careful not to let the flame come too close to the custard, because you want the sugar to caramelize and not burn.
Making crème brûlée with an oxyacetylene torch is probably inadvisable. (Small children should not try this at home.) It is, however, immensely fun, and the power trip is almost better than the sugar rush from eating the crème brûlée itself. It makes me wonder if I shouldn't cook with heavy-duty power tools more often.
Coming soon: how to carve a roast chicken with a chainsaw.