creme patisserie on an induction hob?

[GirlofInkandStars]

Has anyone tried this? I have bought a new induction hob and once it gets to temperature it seems to pulse on and off rather than keeping a constant temperature?

While this seems to work to boil eggs and pasta - has anyone tried something more delicate? Like a creme pat? Or another egg thickened emulsion?

Is there a knack to it - or should I just admit defeat and go back to gas?

We have an induction job and have done creme pat, Hollandaise, lemon curd etc all with no problems. I think it's just a case of getting to know your hob and what settings to use! Ours generally we put on full for a second or two just to get some heat in the pan (otherwise it takes hours to heat up) and then down to low/mid setting.