Sunday Baking: Failed Chocolate Cardamom Pots

I had lots of egg yolks in the freezer after all that meringue buttercream at the start of July, so today I decided I would have at them and make some chocolate cardamom chocolate custardy things. I used this recipe here and I was feeling quite positive about them until the moment when I took the lid off the baking tray to have a peek during cooking.

Caption inspired by a post similar to this - they make me cry with laughter.

So, I am trying to figure out where I went wrong.
Firstly, they only had double cream so I used that instead of whipping.
Secondly, I infused the cream overnight because I couldn't be bothered to strain it before I went to bed.
Thirdly, I put it in a much hotter oven for the first 5ish minutes until I looked up the temp and then turned it down.
Finally, let's not forget the previously-forzen egg yolks, which might have had something to do with it.

In the end I beat what was left in the cups and chilled it and it tastes OK though not the velvety-textured loveliness I was expecting - more like ganache. But hey, waste not want not. I will conquer the recipe some other time...maybe.