Do I need a kitchen torch?
A torch is the easiest way to get an even, crisp topping. If you do not have one, you can use your oven broiler, but it is less predictable. Chill the custards very cold, sprinkle sugar, then broil close to the heat for 1 to 3 minutes, watching the whole time. Ovens vary a lot, so rotate the pan as needed for even browning.
Why did my custard get bubbles or a foamy top?
Usually the cream was whisked too aggressively or the custard was poured without straining. Whisk gently, let foam settle for a minute, and strain through a fine-mesh sieve before pouring into ramekins.
How do I know when creme brulee is done baking?
The edges should be set, but the center should still jiggle like Jell-O when you nudge the pan. Timing varies with ramekin depth and pan material. If you use an instant-read thermometer, look for about 170°F in the center.
Why is my creme brulee watery?
Most often it was underbaked, or it did not chill long enough to fully set. Bake until the edges are set, then chill at least 4 hours.
Can I make it without ramekins?
Ramekins are ideal because they bake evenly and give you the right custard-to-sugar ratio. In a pinch, use small oven-safe bowls or teacups, but keep the custard depth similar and start checking a bit earlier.
