Crema Catalana major fail--was it science or me?
I made Crema Catalana recently (like Creme Brulee but made with egg yolks and cornstarch in the Spanish way). It thickened properly, I refrigerated the individual servings. I drove 15 minutes to a friend's house in moderate weather, and put them in her fridge. When I pulled the Cazuelas and ramekins out of the fridge, most of them had liquefied. What happened?