I made Pots de Creme au Chocolats... And when I pulled them out of the oven, it was a DISASTER!
It was like.. They'd boiled maybe? Or foamed up? I don't know if this is curdled, but... They look like the inside of Aero bars! All bubbly and foamy! They taste good...
I baked them in a bain marie at 300 for 40 minutes, checking every 10 min. to make sure the water wasn't boiling... Could this have been caused by my using a dark non-stick pan for the bain marie base?
Is this a heat issue? Or did I whip things too much?