Dishintermediatedraft

Crème brûlée

Also searched as: creme brulee, burnt cream

In short: Crème brûlée combines two principles: an egg custard that may only set gently, and a sugar layer that in a flash.

Picture it

Soft and crunchy in one dish: pudding below, glass on top.

The decisive moments

1
Stir cream, egg yolk and sugar together; do not whisk until foamy
Air bubbles would stay visible in the custard.
Proteins set (coagulation)
2
Let it set in a water bath at a low oven temperature
The water keeps the temperature gentle and even.
Cooking over a water bath
3
Chill thoroughly
The custard firms up and the surface dries.
Proteins set (coagulation)
4
Sprinkle thinly with sugar and torch it
The sugar caramelises in seconds while the custard underneath stays cold.
Caramelisation

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