made meringues (delicious btw) and then had egg yolks left over, obv....

[MrsShrek3]

first ever attempt at creme brulee is currently in the oven. No clue when to get it out, recipe says 45-80 mins and I have no idea how "set" it needs to be. help??!

How were they? I don't bake mine, but make a custard and leave it to set.

one bubbled, two set beautifully and the fourth is, erm custard

I normally manage this by making creme patissiere to go on the meringue instead of nasssssty whipped cream for a sort of pavlova. The problem with this strategy is that it usually ends up with using more yolks than I had, so I end up with left over whites, then need to make more meringues, so need more creme pat etc.