Well, hmmm Definately my ovens dont cook evenly. But the whole pan curdled..and NONE of the others did. There was still plenty of water in the pan. I did it the same as all the others.
Is that what happens when you overcook them...they curdle? I thought they would just get too brown (which these weren't).
It is very odd.
I would think that most creme brulee recipes wouldn't do well stove top. I dunno, but it would definately be difficult to get the right texture and still have a flat top to brulee the sugar.
eeyore |