Serving Creme Brulee to a large group of people

I have 60 creme brulees set in mason jars. The idea is to serve this to a group of 60 people at once. How do I ensure my crust for the first one doesn't get soggy? Each creme brulee, from opening to torching takes about 30-60 seconds. This means the first one could end up sitting for 30-60 minutes before all are complete. This will definitely get the crust soggy by the time of service.

Any ideas on preventing this?