A well-prepared creme brulee should have certain characteristic features:
Texture: The texture of creme brulee should be smooth, creamy, and velvety. It should have a delicate, melt-in-your-mouth consistency without any lumps or graininess.
Color: The top layer, which is the caramelized sugar crust, should be a deep golden brown or amber color. The custard underneath should have a pale yellow or light cream color.
Caramelized sugar crust: The most iconic feature of creme brulee is the thin, crisp layer of caramelized sugar on top. When tapping it with a spoon, it should make a satisfying crackling sound.
Thickness: The custard layer should be thick enough to hold its shape when unmolded or served but not overly dense. It should have a smooth, pudding-like consistency.
No air bubbles: A well-prepared creme brulee should not have any air bubbles or large holes on the surface. The texture should be uniformly smooth.
Chilled: Creme brulee is typically served chilled, which enhances its creamy texture and flavors. It should be cool to the touch when served.
Garnish: Some creme brulee may be garnished with fresh fruits, mint leaves, or a light dusting of powdered sugar, but the caramelized sugar crust is the primary visual attraction.
Remember that creme brulee is a delicate dessert, and achieving the perfect texture and caramelized sugar crust can take some practice. When done correctly, creme brulee is a luxurious and indulgent treat, offering a delightful contrast of textures and flavors.