Take the finished custard base and divide it equally among 10 six-ounce ramekins (or other oven proof containers). If there are bubbles on the surface of the custard, using the torch, lightly wave the flame over the bubbles, causing them to burst, creating a flat surface. Place the ramekins into a large, oven-proof container and fill with warm water halfway up the sides of the dishes. Place in the center of the oven and bake for 1 hour, checking to see if the custard has set. Give one ramekin a slight shake, and watch the surface of the custard. It should create a small ripple like wave, not watery, but like a jelly or jello like wiggle. This is what you are looking for. If the surface is more watery, then continue to bake until the custard is set. If the custard is super firm, and the edges of the custard look like scrambled eggs, then the custard was cooked too long. With the low heat and water bath (preventing the heat to get above 212°F | 100°C), this takes much longer to happen than an hour of cooking time. If this result happens, check your oven temperature with a IR laser thermometer, as most ovens are not 100% accurate in the temperature they are actually warming too.
Remove the water tray and ramekins from the oven. Remove the ramekins from the water bath and place onto a wire rack and let cool to room temperature. Once cool, wrap each with plastic wrap and place in the refrigerator until ready to serve.