Working with one ramekin at a time, sprinkle 2 teaspoons of organic sugar on top of the chilled custard. Rotate the ramekin around to evenly distribute the sugar. Use a blowtorch or culinary torch to melt the sugar, sweeping the flame evenly over the surface of the sugar as it melts and caramelizes. You want it to be deep mahogany brown all over and maybe even blackened in a couple of spots. Let the caramel harden for at least 1 minute before serving.