i need to make ginger creme brûlée in a large pan to serve family style, not in ramekins. i am an experienced pastry chef so i can't for the life of me figure out why it keeps breaking. from the looks of the pot, it broke before i even baked it. the finished product had lumps of butterfat all throughout and had a fat slick on top. i tried it once in a water bath at 325 with foil covering, vented. then i tried again at 315 uncovered. any suggestions? i think i'm steeping the ginger too long. does it have an enzyme or acid that would curdle the cream?