Cost Breakdown

Critical Success Points

• • Temper the egg yolks with the hot liquid to avoid coagulation.
• • Bain‑marie cooking: ensure the water reaches the same level as the cream.
• • Achieve a sandy streusel, not a dough, by working the butter with fingertips.
• • Do not open the oven during the 55‑minute bake to prevent the creams from collapsing.

Safety Warnings

• • Handle the saucepan carefully: the mixture is very hot.
• • Use kitchen gloves when handling the bain‑marie.
• • Raw eggs are consumed: ensure they are fresh or use pasteurized eggs.