Custard desserts like crème brûlée and flan require low and slow baking for optimal richness and texture. High heat can lead to dryness and cracking. The key ingredients, eggs and heavy cream, need gentle cooking to coagulate properly without becoming tough or curdled. A water bath is typically utilized to provide even cooking with steam rather than dry heat. Baking temperatures should range between 300 and 350 degrees Fahrenheit, depending on the specific dessert being prepared.
The key to achieving a perfectly luxurious, set custard with optimal richness is low and slow baking. High heat or accelerating bake time could result in a dried-out cheesecake.
The eggs in a standard custard recipe impart necessary protein that coagulates when baked, giving the dish its creamy, firm shape.
If you over-bake custard, the setting of the proteins will contract too much, leeching the bake's moisture. This can result in curdling, toughness, or dryness.
For the best texture, bake slowly and use a water bath. The relatively low temperature of your oven should be around 300 or 350 degrees Fahrenheit.
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