Caramelise

The process of either heating sugar to a point when it melts and resets as a hard glaze, as on the top of a crème brûlée, or cooking small or cut fruit or vegetables in water and sugar until they become brown and glazed. You can invest in a cook12ka4s blow torch to caramelise the tops of desserts, but a very hot preheated grill is usually adequate to do the job.