Cost Breakdown

Critical Success Points

• • Caramel must be poured very hot to spread properly.
• • Egg whites must be whipped to firm, glossy peaks.
• • Temper the egg yolks with the hot milk‑cream to avoid lumps.
• • Custard must never boil, otherwise it curdles.
• • Unmold the meringue gently to avoid breaking it.

Safety Warnings

• • The caramel is extremely hot; handle with care to avoid burns.
• • Milk can overflow when it boils; stay vigilant.
• • The oven and bain‑marie are hot; use kitchen gloves.