hi, i'm a professional cook and have recently(about a month ago) helped out at pastries for my restaurant. Only having culinary school pastry experience, which was three classes, and no one at work to really answer all of my baking questions/problems, I need your help. my restaurant is a "classic" French bistro that serves a moderate/high amount of people. My question is basic, but I really have no experience with baking. Occasionally, maybe one out of every fifteen to twenty dozen creme brulees I bake do not set. THe last time this happened the brulees were in the oven for over three and a half hours, and still did not set; even with adjusting the temperature. THis only occurs in one of the three still ovens i use, and i have taken the temperature of all the ovens. THe oven in question has the most constant temperature of the other two. Sorry for the long post, but there are a lot of factors and there's really no one to help at work. thanks, dave