Pot de creme requires the tempering of egg yolks, which can be very intimidating and temperamental. If your mixture ends up curdling, not all is lost! Toss the whole thing in a blender and blend until smooth then pour into your ramekins and chill. I tested this theory and it worked just fine! The texture may not be quite as smooth as if it hadn't curdled but it was still very smooth and delicious.