What You Need to Know
Egg yolk proteins (livetins, phosvitins) denature at 65-70°C to form a three-dimensional gel network with casein micelles, while sucrose inversion during caramelization (170-190°C) produces glucose and fructose that polymerize into amorphous caramel.
The contrast between the cold, creamy custard and brittle caramel layer defines this dessert, with cinnamon and citrus oils providing volatile aromatic complexity.
Key Parameters
Temperature
72°C
65°C - 190°C
Time
4 hours
2 hours - 24 hours
Equipment
Copper caramelizing iron (traditional)Butane torch (modern)Bain-marie
Steps
- 1.
Crema Catalana tradicional (Barcelona): Caramelization must occur just before serving to maintain textural contrast
The Science
Primary Reaction
Maillard reaction (caramelization) + protein denaturation