So I took the recipe from Martha Stewart's website: Creme Brulee and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
The only thing I changed was that I added a banana (cut in thirds) to the cream/vanilla/sugar mix. I took the banana and vanilla bean out before adding to the yolk mix. Then I ran it all through a cheese cloth before adding to bowls.
I don't know if my cream mix was too hot and ended up cooking the eggs (even after running through cheese cloth), or if I used the wrong bowls.
I didn't use ramekins, but some little pyrex dishes. Some deeper than others (obviously a basic cooking no-no).
I cooked them exactly the way the recipe said... in a pan of boiling water at 300. Even by 40 minutes, they were sloshing around, rather than jiggling. I cooked them a bit longer, and they still didn't look set, but I took them out anyway.
Once cooled in the fridge overnight, they were lumpy... I tasted one and it had a great taste, but the texture was obviously lumpy.
Can anyone suggest where I went wrong?