I made a Far Breton for the third time yesterday. This time the custard separated. A small layer on top is very soft, while the rest is dense
and tough. both parts are smooth though, not curdled, no layer of flour. Any idea what happened? The only thing I did differently was to bake it at a lower temperature because I used a glass pan. The temp seemed to be correct, however, because it baked in the given amount of time. Thanks for any help.