Whenever I try to melt the sugar on top of a creme brulee with my kitchen blow torch, I find that the sugar takes forever to discolour even slightly, let alone melt. Eventually isolated patches of sugar start to burn. At this point I usually stop as I don't want to eat burnt sugar.
I hold the torch so the flame ends just above the sugar, and I move the flame around constantly.
What I end up with is sugar that isn't totally melted into a nice layer, but is still granular but somewhat stuck together. The texture isn't right at all - I want that smooth layer of sugar.
What am I doing wrong?