I attempted to make Creme Brulee yesterday in honor of Bastille Day. It was cooked on the stove, and I properly cooked it to the custard stage (coats the back of a spoon evenly).
However, it's been in the refrigerator overnight and it's more like a cream soup consistency than a custard. Any idea of what I did wrong or what I can do about it (it's just so delicious! I don't want to throw it away! Maybe make it in to ice cream??)
Here's the recipe:
Thanks for any help!