ISO: Help!Send the Brulee rescue team! Quick!

This is an emergency! Ugh! Dinner party tonight and guest of honor requested Creme Brulee for desert. (I know, but I DID ask!) I went out last night and bought the little butane torch and new ramikins thinking I was all set to go. (never made it before so was trying a test run) - Recipe is real easy, but here is the trouble. When I checked them this am I don't think they were set enough. And I have never had creme brulee in a resturaunt to know if it is done enough or not. (how do I get myself in these messes? LOL!) I dont think they came out firm enough. Sure tasted good though. The custard aspect of it should be like pudding right? This came out more runny. Time will be cut real short to try to do it over again tonight after work. All the books say that it should cool for at least two hours before serving. Any ideas? Suggestions? Should I maybe scrap the whole thing and use it as a "sauce" over something else? Maybe a warm piece of chocolate torte? All help is welcome and desperatly needed. Thank you SO much!