Description
Temperature‑controlled egg custard achieves a silky texture by precise protein denaturation.
Technical
By heating eggs to 80–85 °C in a vacuum bath, ovalbumin and conalbumin denature and form a weak protein network that sets into a smooth gel. The low pressure lowers the boiling point, allowing gentle heat transfer and preventing over‑coagulation that would otherwise produce a rubbery texture.
Science
Primary Reaction
Denaturation and gelation of ovalbumin and conalbumin
Sensory Profile
Aroma ()
silkybutterywarmcreamyvanilla-likedelicate
Origin & History
Civilization
French, Japanese, Chinese
Era
Traditional to modernist cuisine