Description
Protein denaturation creates a gel network while Maillard reactions develop caramel notes.
Technical
Egg proteins (ovalbumin) denature at 60-65°C forming a thermoreversible gel, while sucrose inversion (acid-catalyzed hydrolysis) prevents crystallization in the caramel layer.
Culinary Significance
The water bath (bain-marie) ensures gentle heat transfer for uniform texture while caramel provides contrasting bitterness to balance sweetness.
Science
Primary Reaction
Maillard reaction (caramel) + protein aggregation (custard)
Parameters
Temperature
165°C optimal
150°C to 180°C range
Time
60 minutes
45 minutes – 75 minutes
Equipment
Ramekins (ceramic conducts heat evenly)Bain-marie panCandy thermometer (for caramel)