Crème Brûlée: The Caramelised Surface
Crème brûlée — vanilla custard with a burnt sugar crust — requires precision in two separate technical moments: the barely-set custard (same principle as quiche, CR-11) and the caramelised sugar crust. The crust must be thin enough to shatter cleanly with a spoon but thick enough to provide the characteristic structural contrast to the yielding custard beneath.
- **The custard:** Heavy cream + egg yolks + sugar + vanilla — the ratio of yolks to cream determines the richness and the set firmness. - **The bain-marie:** 150°C oven in a water bath — the water moderates the oven's dry heat and allows even, gentle custard setting. - **The doneness test:** Edges should be just set; centre should tremble visibly when moved. The custard will continue setting as it cools. - **The brulee:** Fine white sugar spread in a thin, even layer on the set, cold custard. A torch applied in circular motions at close range — the sugar caramelises to deep amber within seconds. The heat must not penetrate the custard beneath. - **Service:** Immediately after the crust is formed — within 10–15 minutes. The crust begins to absorb moisture from the custard and softens rapidly.
The Complete Robuchon