Broken butterscotch pots de creme.
I used 6T butter boiled with 1/2 cup brn sugar. 2.5 C heavy cream added and brought back to boil. 3 egg yolks tempered in. 1 tsp salt and 1 tsp vanilla. Strained and divided into 6 - 4 oz ramekins. Covered in foil, Baked @ 325 in bain-de-marie for 40 min. Centers still jiggly when removed. Tops didn't crack but the body broke and 'curdled'. I've not done pots de creme before. Does this seem like an overbaking issue, other technique issue, or recipe issue? Thx