Hello! So, I did try making a batch of four cardamom creme caramels in ramekins yesterday. Funny thing is, while the top half of the ramekin was completely set and perfectly cooked, the bottom half (the top half when flipped out of the mold) was completely runny and the caramel had remained mostly solid and stuck to the ramekin (although a fair amount had melted the way it should). The part that set tasted great and wasn't eggy in texture or flavour at all. Can anyone help me out with finding out how these errors happened and what I should do to fix them? Thanks!
The recipe I used was this -
1 cup milk
1 cup cream
3 whole eggs + 1 egg yolk
7-8 cardamom pods
3/4 cup sugar
1 vanilla pod, split and scraped
The creme caramels were baked at 160 degrees Celsius for about 35-40 minutes. I took 'em out when the tops were firm and slightly springy to touch.