I am using a recipe I printed out and my mom has been using for a long time with great success, it is from Alton Brown but is a pretty standard creme brulee recipe (no corn starch or cinnamon sticks in it!!)
When my mom makes it the custard is so silky smooth and delicious
This time I helped her and the result was that the custard came out too thick and in this curdled consistency, almost bordering on like cottage cheese.
There were two primary differences:
We used a new brand of heavy cream because the old one had carrageenan in it (wtf?) so we wanted to dump that and also I took care of the cooking of the milk with vanilla beans
When I cooked it, I probably was a bit too hasty/sloppy and it came to a complete boil.
So what do you think it could be? The overcooking of the cream or is it the quality of the new cream we got?
edit: or could it perhaps be another cause - if we tempered the cooked cream into the egg yolk mixture too soon?