Hi everyone. I attempted to make Creme Brulee yesterday in honor of Bastille Day. It was cooked on the stove, and I properly cooked it to the custard stage (coats the back of a spoon evenly). However, it's been in the refrigerator overnight and it's more like a cream soup consistency than a custard. Any idea of what I did wrong or what I can do about it (it's just so delicious! I don't want to throw it away! Maybe make it in to ice cream??) Here's the recipe: http://www.foodnetwork.com/recipes/follow-that-food/key-lime-creme-brulee-recipe/index.html Thanks for any help!