A properly made crème brûlée should have a distinct and recognizable appearance, showcasing its creamy custard base and the characteristic caramelized sugar topping. Here's what a well-prepared crème brûlée should look like:
Custard Base: The custard should be smooth, creamy, and velvety in texture. It should have a rich, eggy flavor, but not be overly sweet. The custard should set to the point where it holds its shape when served, but it should still be soft and delicate.
Caramelized Sugar: The most distinctive feature of crème brûlée is the thin layer of caramelized sugar on top. It should form a crisp, golden-brown crust with a slightly crackly texture that contrasts beautifully with the creamy custard beneath.
Even Surface: The caramelized sugar should be evenly spread across the surface of the custard. It's essential to use a kitchen torch or a broiler to caramelize the sugar evenly without burning it or leaving any un-caramelized spots.
Ramekin Size: Crème brûlée is typically served in individual ramekins. The custard should fill the ramekin nicely, leaving some space at the top for the caramelized sugar layer.
Serving Temperature: Crème brûlée is best served chilled, allowing the flavors to meld together and the custard to set properly. The caramelized sugar crust should be warm when served, providing a delightful contrast between the cold custard and the warm topping.
Overall, a well-prepared crème brûlée should be visually appealing, with the smooth custard and the caramelized sugar topping working harmoniously to create a delightful sensory experience. When served, the custard should hold its shape when gently tapped with a spoon, and the caramelized sugar should crack with a satisfying sound as it's broken into.