OK guys i need some help I am for some reason having a problem with creme brulees at my new job. sometimes i make them and it comes out great other times not at all. i cant figure out what I'm doing wrong. my head chef has me cook them in the steam oven for about 30 min. at 265 degrees no water bath might i add. in a full hotel pan plastic on top. sometimes they don't set completely other times they are over done done i just cant figure it out please help what is the best way to cook creme brulee. he is very set about cooking it this way but i just cant get it down.