Description
Starch-thickened egg custard achieving plasticity through controlled protein denaturation and amylose network formation.
Technical
Combined gelatinization of cornstarch (62-67°C) and egg protein coagulation (60-70°C) creates a shear-thinning fluid with yield stress. Vanillin and lactones develop during milk protein Maillard reactions.
Culinary Significance
The ideal balance between spoonable viscosity and sliceable firmness for layered pastries.
Science
Primary Reaction
Starch gelatinization + protein coagulation
Parameters
Temperature
82°C optimal
60°C to 90°C range
Time
12 min
8 min – 15 min
Equipment
Copper sautoir (optimal heat distribution)Flat whisk (for corner incorporation)Infrared thermometer