A method for preparing the classic custard dessert utilizing precise temperature control achieved through immersion cooking. This technique involves sealing the custard base in a container, typically a jar or bag, and submerging it in a water bath held at a consistently regulated temperature. The extended, gentle cooking process ensures even heat distribution throughout the custard, resulting in a silky smooth texture.
Employing this controlled cooking approach offers several advantages. Traditional baking methods can result in overcooked edges and an undercooked center, leading to inconsistencies in texture. Immersion cooking eliminates this risk, yielding a uniformly smooth and creamy consistency. The consistent temperature prevents the custard from curdling, ensuring a delicate and rich flavor. The historical context of controlled-temperature cooking dates back centuries, but its application to dessert preparation is a more recent innovation, enhancing both the quality and predictability of results.
