What You Need to Know
Egg proteins (ovalbumin, ovotransferrin) denature at 60-65°C to set the custard, while the sugar topping undergoes pyrolysis at 170-190°C, producing furans (furfural, hydroxymethylfurfural) and Maillard reaction products (maltol, diacetyl) for complex aroma.
The contrast between the fragile caramel layer and smooth custard defines this classic dessert, requiring precise temperature control for optimal texture.
Key Parameters
Temperature
85°C
75°C - 190°C
Time
45 minutes
35 minutes - 50 minutes
Equipment
RamekinsBain-marieBlowtorch (propane/butane)Fine-mesh sieve
Steps
- 1.
Vanilla Crème Brûlée (Parisian bistros): Highlighting Tahitian vanilla through gentle custard cooking
- 2.
Lavender Infused (Provence): Floral notes balance caramelization bitterness
The Science
Primary Reaction
Maillard Reaction