Why did my Creme Brulee end up with lots of oil? I used a youtube recipe for passion fruit creme brulee. I followed the ingredients and the steps and my creme brulee ended with lots of oil on top of it. 

Why did this happen? 

EDIT.

My burnt sugar topping was chewy as well, instead of crunchy. Any tips?
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.