As a new pastry chef I have learn and corrected my technique and continue to learning new ways and making my own sublime delicious pastries. Yet I find myself in a dilemma with the creme brûlée on a convection oven. No matter how long or temperature it go not set or I over book it to the point of explosion( yes) all over. My recipe simple as 1 qt cream, 1 vanilla bean, 10 yolks, and 1 cup sugar. At the school as well at home using regular still ovens no problem but...