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Your recipe sounds about like mine.
Ironically, most of the times that I've made creme brulee was in a school (my old highschool) and I used a large blowtorch (the machine shop was run by the teacher in the commercial kitchen, so we borrowed a clean one from him). There was no real security there, though, so no one said anything.
That being said, if you're able to take a torch with you I'd REALLY recommend not putting the sugar on until right before you serve.
I usually cooked my custards in advance, chilled them until they were very firm, then as they were ordered (I usually catered banquets that had a buffet style dessert line) I'd pour on turbinado sugar, shake the ramekin to distribute evenly, pour off the excess sugar and brulee with the torch. Any unused custards were sugar-free when they went back in the cooler.
Glad to see someone else that's willing to get into the food with their hands. And you're right, IMHO kitchen torches SUCK for creme brulee!
Hope you can get this figured out!
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