Description
A modern reinterpretation of classic French crème brûlée and Italian crema, cooked using precise temperature control to preserve homogeneity and reduce the risk of over-cooking.
Technical
Sous-vide custard is cooked at 80°C–85°C for 30 min–2 h, denaturing egg proteins without coagulating yolk fat, yielding a silky texture. The precise time-temperature profile is critical to achieve a stable viscosity without phase separation.
Science
Primary Reaction
Protein denaturation and emulsification
Sensory Profile
Aroma ()
CreamyEgg-likeVanilla-likeCaramelizedButtery
Origin & History
Civilization
French and Italian
Era
Modern
Region