So the challenge with creme brûlée is that it is best when it isn’t fully set, but how do you know for sure if it will be until it’s too late?
The answer is… Don’t bake it.
You can make your own custard for this, but it’s even simpler if you buy ready made thick custard. Fill the appropriate number of ramekins and sprinkle turbinado / Demerara sugar on top. If you don’t have the iron for this, you will need a small blow torch. Apply a thin coat over the custard. Don’t be tempted to put a very thick layer as you won’t be able to caramelise the entire thickness. Burn the sugar until it has liquified.
Return the ramekins to the fridge and serve cold.
Could it be any easier?