I made creme brulee last night for the first time. Overall, my guests and I were very pleased. I used brown sugar (dried out with moisture removed) as the topping, melted with a small torch. The result tasted good, but the appearance wasn't that great. Any tips on how to make the surface of the melted sugar appear relatively flat and not so bumpy, like you typically see in restaurants? I also tried demura (sp) sugar with similar results. Thanks for any help.