Description
A custard dessert where sucrose pyrolysis creates a brittle caramelized sugar crust atop a velvety emulsion.
Technical
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.
Culinary Significance
The contrast between the fragile caramel layer and smooth custard defines this classic dessert, requiring precise temperature control for optimal texture.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
85°C optimal
75°C to 190°C range
Time
45 minutes
35 minutes – 50 minutes
Equipment
RamekinsBain-marieBlowtorch (propane/butane)Fine-mesh sieve