Brûlée (Caramelization technique)

Brûlée, often referred to as caramelization in desserts like crème brûlée, involves heating sugar until it melts and transforms into a rich, amber-colored caramel. This process occurs when sugar reaches a high temperature, causing chemical changes that develop complex flavors and a glossy, hard crust. Typically, a thin layer of sugar is sprinkled on top of a dessert and then caramelized with a torch or broiler, creating a crisp, sweet topping that contrasts with the creamy interior. This technique enhances both flavor and texture, adding a distinctive, luxurious finish to various baked and chilled dishes.