Tip: For smooth crème brûlée, skim the foam off. After whisking the cream and eggs together, your custard will be foamy on top. Skim off the foam otherwise the bubbles will rise to the top of the crème brûlée once baked and create a bumpy texture.

Is creme brulee supposed to rise?

Creme brulee should never be darkening in the oven. It should firm up into a custard, and the brown sugar crust is done outside of the oven with a torch (or maybe a broiler/salamander in a pinch).

Is creme brulee supposed to bubble while cooking?

After whisking the cream and eggs together, your custard will have a little foam on top. If you don't skim the foam off the top, once the custard has cooked, all those bubbles will pop and will give your creme brulee a bumpy texture.