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cremes

tobyinsf

i'm comparing your sous vide cremes brule, caramel, and pot de

so...why is the creme caramel (flan) recipe cooked at 194°F when the creme brulee and pot de creme are at 176°F

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Comments

rene

A guess: less egg yolks to cream ratio requires a higher temperature to energie the protein and create the consistency.

Martin_411586

Good question. Lemme think...

Different proteins coagulate at different temperatures, and to a different degree of coagulation as different chemical bonds within a protein form and are destroyed at different temperatures.

Could be that we expect Brulee to be a softer texture than flan.

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