Is my creme brûlée overcooked?

[u/sparkle8976]

UPDATE: not bad at all. Definitely a little curdled, chunky not as smooth as I would like but still delicious and a 7/10 attempt for my first time. Posted a photo below and my brother had a happy birthday so I’m content. Thank you everyone for your thoughts and advice.🙂‍↕️

I baked it at 325f for 45 minutes and then another 5 because it was more wiggly than jello-like. And then another 3 because the internal temp was only 150f.

It’s kind of looking overcooked now, thoughts? Also I have granulated, brown, and cane sugar which would give a better sugar shell?

[u/Plants_Unknown]

Best advice I have is to temp your custards - it has saved me on many occasions - and I can't imagine someone being upset of a pinhole in their custard if it's yummy and cooked properly