How firm should creme brulee be?
How firm should crème brûlée be? The custard will be quite wobbly; it should jiggle from side to side when nudged. However, it should not be liquid in the center. It will be barely set, but not liquid. The custard will firm up considerably in the refrigerator, so take it out of the oven when it has set into that very-jiggly-not-liquid consistency. Why is my crème brûlée brown on top? The tricky aspect of making a creme brulee sits in the process itself, not the ingredients, since you need only three: cream, egg yolks & sugar. Egg yolks: firm up...