Description
A custard dessert where egg proteins form a gel network around milk fat globules, topped with a glassy sucrose caramel.
Technical
Egg yolk proteins (livetins, phosvitins) denature at 65-70°C to form a three-dimensional gel network with casein micelles, while sucrose inversion during caramelization (170-190°C) produces glucose and fructose that polymerize into amorphous caramel.
Culinary Significance
The contrast between the cold, creamy custard and brittle caramel layer defines this dessert, with cinnamon and citrus oils providing volatile aromatic complexity.
Science
Primary Reaction
Maillard reaction (caramelization) + protein denaturation
Parameters
Temperature
72°C optimal
65°C to 190°C range
Time
4 hours
2 hours – 24 hours
Equipment
Copper caramelizing iron (traditional)Butane torch (modern)Bain-marie