Session 207 — Crème Brûlée
← Block 49–50: Pastry — Desserts Overview
Skill: Baked custard; water bath technique; caramelizing the sugar crust Read first: Crème Brûlée
What you're learning: Crème brûlée is a baked cream custard set with egg yolks only — no whites, no starch — relying entirely on egg protein coagulation, the same mechanism as the quiche in Block 47–48. Here the ratio is richer (heavy cream, more yolks) and the water bath (bain-marie) provides gentle, even heat. Internal temperature: 160–165°F. The sugar crust is caramelized with a kitchen torch immediately before serving.
Full Meal: Crème Brûlée — torch at the table for maximum drama; pan-seared fish and a salad for dinner first; make the custards ahead, they need 2+ hours to set
🎥 Compare Notes: Crème Brûlée & Crème Caramel (Claire Saffitz) — She makes both in one session; the crème caramel comparison shows how the same custard base behaves completely differently without the brûlée crust.