How do you know creme brulee is cooked?

1. The custard is set:

* Jiggle test: Gently shake the ramekin. The custard should wobble slightly in the center but be mostly firm. It shouldn't be jiggly all over like a liquid.

* Spoon test: Insert a clean spoon into the center. If the custard sticks to the spoon, it's done. If it's still runny, it needs more time.

2. The surface is firm:

* Touch test: Gently touch the surface of the custard. It should feel firm, not jiggly or soft.

3. No raw egg smell:

* Smell test: When you remove the ramekin from the oven, sniff it. There should be no raw egg smell.

Tips:

* Don't overcook: Overcooked creme brulee can become dry and curdled.

* Watch for bubbles: The custard should be slightly puffed up around the edges when it's done.

* Check for signs of curdling: If you see small curds or bubbles forming on the surface, the custard is probably overcooked.

Important Note: The exact cooking time will vary depending on the recipe and your oven. It's always a good idea to check for doneness early and continue cooking in small increments if needed.