Why did my Creme Brulee end up with lots of oil?
If the custard over baked, the liquid could have separated from the solid. The creme will look loose, or semi-liquid, when it is removed from the oven after gently baking bain marie (created by the water poured around the ramekins, placed in a larger container).  The custard sets during cooling, first on a rack and then in the frig. The sugar may have absorbed the liquid, and became more of a caramel as it was heated, rather than the burnt (brulee) crust.