Crème brûlée depends on contrast: a cold, delicate baked custard underneath a thin brittle caramel layer. If either element becomes heavy, the dessert loses that contrast.
What matters technically
- Gentle heat limits curdling and bubbles in the custard.
- A water bath moderates heat around the ramekins.
- The sugar crust should be thin enough to crack cleanly.
Common mistakes
- Overbaking until the custard becomes firm and grainy
- Creating a thick burnt sugar layer
- Torching too early and refrigerating the caramel until it softens
My approach
I treat this as a formulation and process problem rather than a fixed recipe. Ingredient ratios, temperature, mixing, baking or setting conditions must support the texture and flavour required in the finished dessert.