My Crème Brulee did not set.  Recipe:  2 cups heavy cream 6 egg yolks 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup light brown sugar    Directions Heat cream in heavy saucepan just until bubbles form around edge of pan. In double boiler top, with electric mixer, beat yolks with granulated sugar until thick and light yellow. Gradually stir in cream. Place over hot, not boiling water, cook, stirring constantly, until mixture coats metal spoon, about 15 minutes. Add vanilla. Strain custard into shallow 1 quart baking dish. Refrigerate 8 hours or overnight. Before serving, carefully sift brown sugar evenly over surface. Set dish in baking pan, surrounded with ice. Run under broiler just until sugar melts slightly & caramelizes.    Instead of a 1 quart dish, I used smaller serving dishes.  After three days they have not set. Can I save them? 
Yes, you can fix Creme Brulee that did not set! You just have to be willing to put out the effort. Despite what the entire internet seems to say, it can be done & I have done it with resounding success!   Scrape off the skin that has form on top of the un-set custard in the oven. Scrape custards out of ramekins into a fine metal strainer & work the custard through with a rubber spatula to ensure you have a smooth custard base, once again. Slowly heat your custard, stirring constantly, over a double boiler, until the custard base is hot (but not cooked). Redistribute into cleaned ramekins. Fill pans with a HOT water bath to reach the height of the custard. Rebake in a 300-degree oven until the custard is set.   Voila! 