You may have already picked out your ramekins but one way to help not over cook the custard is to use deeper ramekins(you still have to watch and as soon as the outer 1/3 starts to set they are done.
For the sugar my foolproof method is to dry your brown sugar in a 200 degree oven for an hour or two and then grind it to a powder in the food processor. The powdered sugar will caramelize much easier under most any oven broiler.
I'm a blow torch kind of girl myself - the broiler method never worked that well for me, but that might be my pesky uneven broiler. But besides the good advice not to overcook it, I'd add that I don't like the custard too sweet. Subtly sweet is a nice contrast with the burnt sugar. Also, don't brulee your sugar crust too long before serving, as it can sort of melt and lose that wonderful crispness in the fridge.
Definitely use a water bath to bake your creme brulee. This helps to assure they cook evenly and don't curdle. Err on the side of undercooked, because honestly it doesn't need to be really set up. Once you take them out of the oven they will cook more and also when you put them in the fridge they will become more thick as they cool. The creme brulees will taste great even if they are less cooked than they should be, but if they are curdled or rubbery from over cooking they will not taste good. Also if you are doing individual servings you can always do one test one and see how it turns out and then go from there. Good luck!
Actually, you don't need a torch for burning the sugar. Here's a post about getting a blow torch across continents, but the interesting advice comes towards the end from mensaque about making the making the sugar crust without a broiler or torch,
http://food52.com/hotline/20544-how-to-get-a-blowtorch-across-continents
1. Buy a torch for burning the sugar
2. Don't over cook, whatever you do. Once it wobbles and seems set, take it out. It'll firm more once it's cooled.
3. Buy a torch for burning the sugar
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For the sugar my foolproof method is to dry your brown sugar in a 200 degree oven for an hour or two and then grind it to a powder in the food processor. The powdered sugar will caramelize much easier under most any oven broiler.
http://food52.com/hotline/20544-how-to-get-a-blowtorch-across-continents
2. Don't over cook, whatever you do. Once it wobbles and seems set, take it out. It'll firm more once it's cooled.
3. Buy a torch for burning the sugar
;) Good luck!