How to Tell If Crème Brûlée Is Done: A Complete Guide

I ruined my first crème brûlée by taking it out too early. The center was soup. On my second attempt, I left it in too long and got sweet scrambled eggs. The third time, I obsessively checked it every two minutes, which didn’t help because I still didn’t know what I was looking for. Turns out, there’s a specific technique—the jiggle test—that makes everything obvious once you understand it. Crème brûlée is deceptively simple: cream, egg yolks, sugar, and vanilla. But getting that perfect custard texture—set but still creamy, not liquid or rubbery—requires knowing exactly when to pull it from … Learn more

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