French · IV The Method
Custard and crème technique
I
Origin
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II
Description
Custard is the controlled coagulation of egg proteins in a liquid (milk, cream, or both). Stirred custards (crème anglaise, pastry cream) are cooked on the stovetop while stirring constantly. Baked custards (crème brûlée, crème caramel, quiche) set in the oven in a water bath. The difference between silky custard and scrambled eggs is temperature control — egg yolks set between 65-80°C. Every degree matters.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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