Crème brûlée

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/crme-brle

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the primary ingredients?Egg yolks, heavy cream, sugar, vanilla bean
2. What is the culinary technique?Bain-marie baking for custard; direct heat (torch or broiler) for sugar caramelization
3. Why does crème brûlée have a crunchy top?The crunchy top comes from torching sugar, which turns it into a brittle, amber crust that cracks when you break it.
4. How is the custard made smooth?The custard stays silky because it is baked in a bain‑marie, a water bath that keeps the heat gentle and even.

Bain-marie: A water bath used in baking to provide gentle, even heat, preventing scorching or curdling.
Maillard Reaction: A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor and color.
Haute Cuisine: A high level of cooking characterized by refined techniques, high-quality ingredients, and elegant presentation.