Need some help from some professional Pastry Chefs I made a creme brulee (I make tons of them) and when i got it out of the oven the eggs looked separated. I wouldn't really say scrambled but maybe they were. I'm so confused about this because i made a regular batch of creme brulees and they were fine. I made them both at the same time same oven and same temp. Someone tell me what i did wrong or what caused my problem.... Please.. Recipe: 10 egg yolks 1 Qt of Heavy cream 8 oz Sugar 3/4 cup of Kahlua 1/8 cup of Vodka (Stolys) 2tsp Cayenne 1tsp Cinnamon 1tsp Salt 1 T cocoa Powder Cooked on 320 low fan for 45 min. and then an additional 10 min. The temp out of the oven was 205 degrees. I tempered the eggs correctly. This is just a recipe i am playing with at the moment. 2nd batch did the same thing. Is it the salt or alcohol that is causing this? Thanks everyone.