I am having trouble carmelizing the sugar on my creme brulee. The broiler method seems to completely melt/change the custard firmness. The propane torch is okay, but again, the custard melts. I am finding brown sugar burns and white table sugar seems to harden to the candy-type texture I am going for. But the white sugar won't melt evenly. I do refrigerate after both methods, but just can't quite get it right. What is the magic formula for getting the nice hard candy crust you find in restaurants while maintaining the firmness of the custard?