The Sugar Shell
The torched sugar topping should be a uniform amber. It needs to be thin enough to shatter like glass when you tap it with your spoon. If it is too thick, you are basically eating a lollipop: if it is too pale, you lose that bitter caramel contrast.
The Custard Base
The custard below must be silky and just barely set. Look for tiny black specks of real vanilla bean. A bad version is rubbery or tastes like instant pudding. It should be served chilled while the sugar is still warm from the torch.
Quick answers
- Should the custard be hot?
- No, the custard should be cold. Only the thin layer of burnt sugar on top should have any residual heat from the blowtorch.
- Is this usually halal?
- Most recipes are fine, but some places add liquor like Cointreau or brandy. Always check with the restaurant first.