Bake until the custard is almost set but still have a jiggle in the middle. When I say set, I mean it should not be liquid.  The custard will continue to cook with the residue heat even when it is out of the oven. It will then firm up in the fridge. So, there will be no jiggle once it's chilled. If you follow this recipe correctly, you should have a wonderfully creamy, smooth, and silky creme caramel.