Description
A caramelized baked custard where milk proteins and sugars undergo Maillard reactions.
Technical
Egg proteins (ovalbumin and ovotransferrin) denature at 60-70°C while lactose caramelizes at 160-180°C, creating a gradient of textures from creamy base to crispy top.
Culinary Significance
Distinguished from flan by its direct baking method (no water bath) which creates more pronounced textural contrast.
Science
Primary Reaction
Maillard reaction (lactose + milk proteins)
Parameters
Temperature
170°C optimal
160°C to 180°C range
Time
40 minutes
30 minutes – 50 minutes
Equipment
Shallow ceramic or metal baking dishFine-mesh sieve (for straining)