So, in a change of pace the other day, I decided to make some creme caramel rather than my favorite dessert, creme brulee. I’m a bit perplexed at how the science of this works, though. For those unfamiliar with creme brulee, it’s made by caramelizing sugar with water in a saucepan, then pouring the caramel into ramekins. Coat the bottom and sides evenly before it becomes rock hard. Pour some custard (eggs, sugar, milk & vanilla) over it, cook in a bain marie (water bath) in the oven until the custard sets. Cool.
Pretty straightforward. What I don’t understand though is how the caramel liquefies. When you transfer it from the saucepan into the ramekins, it becomes absolutely solid. You can’t scrape it off if you tried. But after pouring the custard on top of it, cooking it, and cooling it again, it’s totally liquefied. And it stays separate from the rest of the custard.
How does this work? Why doesn’t the caramel resolidify into an unbreakable mess?