Creme Brulee

I think I know what's wrong with the creme brulee I made last Saturday.  Martha Stewart's Cooking School's recipe was perfect, the problem was, I used the wrong ramekins.  I should have used the shallow ones which are specifically for creme brulee.  I had no choice but to use the ramekins for creme caramel because I only had those at home.  As a result, the centre of the creme brulee was a little bit undercooked.  This time I used the shallow aluminum containers and the creme brulee got to set perfectly.  I also have got better control with the torch and didn't burn the surface that much.