Have tweaked my notes on crème brûlée.
They puffed up after 45 mins at 140ºC, were promptly rescued (as soon as I could get the foccaccia dough I was kneading off my hands!) and served with no ill effect. (Although not having a test serving, I had to dish them up with fingers crossed that they hadn’t curdled.)
Still a slightly stressful pudding. Recommend you prepare one or two more than required, so you can sample in advance. That could just be my greed talking.