Description
A Puerto Rican custard dessert where coconut milk and eggs are baked beneath a caramelized sugar crust.
Technical
During baking, sucrose undergoes caramelization at ~170 °C, forming a complex mixture of caramelized sugars and melanoidins that give the crust its amber color and flavor. Simultaneously, the heat denatures egg proteins, causing them to coagulate and set into a smooth custard matrix. The acidity of coconut milk slightly lowers the pH, which can accelerate protein denaturation and influence the final texture.
Science
Primary Reaction
Caramelization of sucrose and protein denaturation of egg yolks
Sensory Profile
Aroma ()
caramelcoconutvanillabutterywarm
Origin & History
Civilization
Puerto Rican people
Era
Colonial era (18th–19th century)