Description
Sous‑vide custard setting uses precise temperature control to induce gentle protein denaturation and network formation, yielding a smooth, gelled custard without curdling.
Technical
At 62–68 °C, egg proteins such as ovalbumin and ovomucoid denature and form a three‑dimensional network that traps fat and water, creating a stable gel. Sugar lowers the gelation temperature by ~2 °C through osmotic effects, while stabilizers like gelatin or agar can further reduce the required temperature to ~58 °C for longer times. Exceeding 70 °C or prolonged heating above 75 °C causes over‑coagulation, producing a grainy, curdled texture.
Science
Primary Reaction
Protein denaturation and network formation (coagulation)
Sensory Profile
Aroma ()
vanillachocolatecustardcaramelized sugartoasted milk
Origin & History
Civilization
France
Era